Cakes, Muffins and other sweets

Pumpkin Cake for a Pumpkin lover

Three layers pumpkin cake with cream-cheese pumpkin filling covered in chocolate ganache. I found the inspiration on Life’s Ambrosia’s page and I was so happy.

My daughter is not fond of pumpkin or squash of any kind and yet this was the first dessert with pumpkin she tried and enjoyed. For me that says it all 🙂

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Ingredients for the cake:

  • 1 cups butter, softened
  • 1 1/2 cup sugar
  • 3 medium eggs
  • 1 1/2 cup of all purpose flour
  • 1/2 cup almond ground
  • 1 tbsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 3/4 cup pumpkin puree

Ingredients for the filling:

  • 2 x 250 cream cheese, softened
  • 1/4 cup of sugar
  • 1/4 cup of pumpkin puree
  • 2 tbsp butter, softened

Ingredients for the ganache ( 3 ingredients chocolate gahache without heavy whipping cream )

  • 225 g ( 8 oz ) semi-sweet dark chocolate
  • 4 tbsp butter
  • 1/2 cup of milk

Instructions:

Preheat oven to 350 degrees. Lined with baking paper a removable bottom round cake pan.

In a large bowl mix together the butter and sugar until fluffy. Beat in the eggs one at a time. Scrape down the edges after adding each egg.

In a second bowl stir together flour,  almond ground, baking powder, cinnamon and nutmeg. Slowly add the the dry ingredients into the wet ingredients and mix until well combined. Add the pumpkin puree and fold into the bather.

Pour the bather in the prepared pan. Level well with a knife or a spatula.  Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool for several minutes. Gently remove the ring from the cake pan cake  and place it on a cooling rack after removing the bottom.

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To make ream cheese filling, mix together the butter and cream cheese. Add the sugar and mix until stiff but spreadable mixture forms.

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For the genache:

Place the chopped chocolate in a medium bowl on bain – marie. Do not allow the water to boil. After chocolate melts add the butter and stir to incorporate. Add the milk and give it another stir. The ganache should have a glossy look and it will thickened  in about half and hour at room temperature and much faster placed in the fridge. I would advise you to make the ganache when you assembly the cake and let it settle to room temperature.

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With a long knife or a cake cutter ( I used a knife ) cut the cake in three equal layers. Fill them with cream cheese filling. After finishing with the filling and the last layer is added it pour the ganache from the center and cover the full cake.

Before let it set in the fridge:

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Because I finished my cake at midnight I had to refrigerated for the next day:

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And a slice for you to enjoy:

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Thank you Des from Life’s Ambrosia for your inspiration!

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5 thoughts on “Pumpkin Cake for a Pumpkin lover”

    1. Indeed. If you bake it really good, so the fork can go really easy, I just put the flash in a bowl and just whisk it. If you add sugar and cinnamon it’s just a few minutes job ;). I usually don’t bother myself to use the electric mixer …I see no point in that. However, I do like my puree a bit thicker not very fine 😉

  1. Sounds like an easy process. Will have to try it in the future. Actually, I haven’t eaten much of pumpkin at all, so it just feels like a strange fruit to me, hehe . Thanks for the help !

    1. Good luck, Diana. Thank you so much for taking the time to visit my blog 🙂
      Reading the recipe I believe I did not use here a home made pumpkin puree. I do buy sometimes the ready one. Just look at the ingredients list not to have to many additives.
      Sometimes, I substitute the pumpkin with butternut squash for its sweet taste and more flesh I would say. 😉 . But this is just my preference of course 🙂
      All the best 🙂 ❤

      1. Yes, I have seen canned pumpkin purees being used in most recipes. Where I live, canned purées aren’t available. Hence the curiosity !! 🙂

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