Easy Pumpkin Cake with Whipped Ganache

Name: Easy Pumpkin Cake with Whipped Ganache
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 9 large
Ingredients: 1 1/2 cups (191 grams) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon ground allspice; 1 cup (244 grams) canned pumpkin puree; 1/2 cup vegetable oil; 1/4 cup (60 grams) sour cream or plain Greek yogurt; 2 large eggs; 1/2 cup (100 grams) packed dark brown sugar; 1/4 cup (50 grams) granulated sugar; 1 teaspoon vanilla extract; 8 ounces (227 grams) semisweet chocolate; 1/2 cup heavy cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings
9 large
Course
Dessert
Cuisine
American

Easy Pumpkin Cake with Whipped Ganache

Joshua Davis

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Easy Pumpkin Cake with Whipped Ganache features a super simple spiced pumpkin sour cream cake topped with creamy and light whipped chocolate ganache, for a quick fall treat perfect for any party or craving!

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Ingredients

Servings

For the cake:

1 1/2 cups (191 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 cup (244 grams) canned pumpkin puree
1/2 cup vegetable oil
1/4 cup (60 grams) sour cream or plain Greek yogurt, at room temperature
2 large eggs, at room temperature
1/2 cup (100 grams) packed dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon vanilla extract

For the whipped chocolate ganache:

8 ounces (227 grams) semisweet chocolate, chopped
1/2 cup heavy cream

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Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment or foil, leaving an overhang.
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Set aside.
In a medium bowl, stir together the pumpkin puree, oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans may take longer to bake than metal. Place pan on a wire rack to cool.

For the ganache:

In a microwave-safe bowl, microwave the chocolate and cream in 30-second bursts, stirring between each burst, until smooth. Place in the fridge for 30 minutes, or until slightly firmed.
Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy, about 3 to 4 minutes. Spread all over the cooled cake before serving.
The cake can be covered and stored refrigerated for up to 2 days.