Semi-Naked Pumpkin Chocolate Cake

2017-10-27 21:10:21

by Home Cooking Adventure

2460

Semi-Naked Pumpkin Chocolate Cake

Semi Naked Pumpkin Chocolate Cake three layers of moist flavorful pumpkin cake with lot of chocolate chunks inside frosted with a cinnamon cream cheese frosting topped with chocolate ganache and decorated with golden chocolate leaves To print the recipe check the full recipe on my blog IngredientsMakes about 12 servingsPumpkin Cake Layers2 cups 250g all purpose flour1 1 2 tsp 6g baking powder1 1 2 tsp 9g baking soda1 tsp 5g salt2 tsp 6g cinnamon1 2 tsp 2g nutmeg1 2 tsp 1g ginger1 4 tsp 1g cloves4 eggs1 cup 200g brown sugar1 2 cup 100g sugar1 1 4 cups 275g vegetable canola oil12 oz 350g pumpkin puree2 tsp 10g vanilla extract7 oz 200g semisweet chocolate chips chunksChocolate Leaves2 5 oz 70g semisweet chocolate for melting1 oz 30g semisweet chocolate for temperingNon toxic leaves like mint rose lemon or camellia leaves washed and driedCream Cheese Frosting17 oz 500g cream cheese room temperature1 1 4 cup 300g whipping cream 35 fat chilled1 cup 120g powdered sugar1 tsp 3g cinnamonChocolate Ganache3 5 oz 100g semisweet chocolate1 2 cup 120g whipping creamFor decoratinggolden powdercinnamon sticks1 Prepare the pumpkin cake layers Preheat oven to 350F 180C Grease and line with parchment paper three 7 inch 18 cm round cake pans 2 In a medium bowl sift together the flour baking powder baking soda salt cinnamon nutmeg ginger and cloves Set aside 3 In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color Add oil and mix until well combined Mix in pumpkin puree and vanilla extract Gradually mix in flour mixture Using a spatula incorporate chocolate Pour the batter evenly into the prepared pans 4 Bake for about 30 35 minutes until a toothpick inserted into the center comes out clean 5 Let pans cool on a cooling rack for 10 minutes 6 Remove the cakes from the pan and let them cool completely 7 Prepare chocolate leaves Melt the 2 5 oz 70g semisweet chocolate over bain marie Remove from heat and add 1 oz 30g of chocolate for tempering Let it cool slightly 8 Brush the chocolate on the backside of the leaves and place on parchment paper lined baking sheet 9 Refrigerate the leaves for about 10 minutes remove and peel the leaves Keep the chocolate leaves refrigerated until ready to use 10 Prepare cream cheese frosting In a bowl beat the cream cheese until smooth Add powdered sugar and cinnamon and mix just until combined 11 In another bowl whip the cream until stiff peaks form Gradually fold into the cream cheese mixture until well combined 12 Assemble the cake Place one cake layer on your serving plate Spread evenly with a bit less than half of frosting Add the second layer of cake Spread evenly with a bit less than half of frosting Add the last layer of cake Gradually spread the remaining frosting on top and sides of the cake Remove some of the frosting using an offset spatula or scraper to create the semi naked look Refrigerate for at least 30 minutes The cake needs to be chilled before adding the chocolate ganache drippings 13 Prepare the chocolate ganache Heat the cream in a small saucepan When the cream just begins to boil at the edges remove from heat and pour over the chopped chocolate Let sit one minute then stir until smooth Allow to cool a bit before making drips on your cake 14 When ganache is cooled enough use a spoon and start making drips around the edges If the ganache hardened too much heat it a bit over bain marie to get to a pouring consistency When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula Refrigerate for at least 30 minutes before decorating 15 Decorate with chocolate leaves and cinnamon sticks Slightly brush golden powder on the leaves if desired 16 The leftover frosted cake can be covered and refrigerated for up to a week Serve at room temperature Follow me