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Ganache-Topped Pumpkin Layer Cake

My dreamy pumpkin cake with cream cheese filling and rich chocolate ganache is perfect for any autumnal gathering. —Michelle Sorensen, Bountiful, Utah
  • Total Time
    Prep: 1 hour Bake: 15 min. + cooling

Ingredients

  • 3 large eggs, room temperature
  • 1 cup sugar
  • 3/4 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • GANACHE:
  • 1 cup dark chocolate chips
  • 1/2 cup heavy whipping cream

Directions

  • Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper.
  • In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and salt; fold into egg mixture. Transfer to prepared pans, spreading evenly.
  • Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to a wire rack; remove paper. Cool completely.
  • For filling, in a large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and confectioners' sugar until blended; fold in whipped cream. Spread between cake layers. Refrigerate at least 1 hour.
  • Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth; cool slightly. Press plastic wrap onto surface of ganache; cool to room temperature. Spread over cake. Refrigerate until serving.
Nutrition Facts
1 slice: 331 calories, 18g fat (11g saturated fat), 79mg cholesterol, 150mg sodium, 42g carbohydrate (34g sugars, 2g fiber), 5g protein.

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