Easy Pumpkin Cake with Whipped Ganache
User Reviews
5
2 reviews
Excellent
Easy Pumpkin Cake with Whipped Ganache
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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
For the cake:
- 1 1/2 cups all-purpose flour 191 grams
- 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 cloves ground
- 1/8 teaspoon ground allspice
- 1 cup pumpkin puree canned
- 1/2 cup vegetable oil
- 1/4 cup sour cream at room temperature, or plain Greek yogurt
- 2 egg at room temperature, large
- 1/2 cup dark brown sugar packed, 100 grams
- 1/4 cup granulated sugar 50 grams
- 1 teaspoon vanilla extract
For the whipped chocolate ganache:
- 8 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
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.
Notes
- You can easily double this recipe and bake in a 9 by 13-inch baking pan for about 5 minutes longer.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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