Step 1
Preheat the oven to 350°F (177°C). Lightly grease and line a 9 x 5 inch loaf pan with parchment paper, ensuring the longer sides have a 2-inch overhang for easy removal.
Step 2
In a small bowl, combine the buttermilk and pumpkin puree and mix until just incorporated.
Step 3
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow, and the Redpath® Granulated Sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, and continue mixing until fully incorporated. Mix in the vanilla extract.
Step 5
Alternating, add the flour mixture and pumpkin mixture to the butter-sugar mixture, beginning and ending with the flour mixture; do not overmix.
Step 6
Pour batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cake cool in the pan; 10 minutes. Carefully remove the cake from the pan and place onto a wire cooling rack to cool completely.
Step 1
In a small bowl, mix the pumpkin puree, cinnamon, and allspice together until well combined. Set aside.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream on medium speed until it just begins to thicken. Increase the speed to high and beat until soft peaks form; about 2 minutes.
Step 3
Once the heavy cream has reached the soft peak stage, reduce the speed to medium-low and add 1 cup (120 grams) of the Redpath Icing Sugar, ½ cup at a time. Once the icing sugar has been mixed in, turn off the mixer.
Step 4
Gently fold the pumpkin mixture into the whipped cream. If the cream is not thick enough, add the remaining 1 cup of the Redpath® Icing Sugar, ½ cup (60 grams) at a time. Cover and place into the fridge until needed.
Step 1
In a small pot, bring heavy cream to a simmer; remove from heat.
Step 2
Place the chopped chocolate into a heatproof bowl. Carefully pour the hot cream over the chocolate. Let sit for 2 minutes and slowly stir until chocolate is melted and mixture is smooth. Set aside to cool.
Step 1
Use a large serrated knife to carefully slice the completely cooled cake into 3 layers.
Step 2
Place the bottom layer onto a cake stand or serving plate and top ⅓ of the pumpkin whipped cream. Repeat with the remaining cake layers.
Step 3
Pour the cooled ganache over the cake. Let the cake set for 30 minute to 1 hour before cutting. Store any leftovers covered or an airtight container in the refrigerator.
Step 4
Pipe or dollop some of the pumpkin whipped cream on top, if desired.
The recipe is adapted from here.
*If buttermilk is unavailable, a good substitute is to stir 1 tablespoon (15 millilitres) of white vinegar or lemon juice into 1 cup (250 millilitres) of milk. Allow to sit and thicken; 5 to 10 minutes. Proceed with the recipe as usual, using the necessary amount of buttermilk required.
*Chill the bowl of the stand mixer and the whisk attachment in the freezer before whipping the heavy cream.
*To make slicing and icing of the cake easier, cover the completely cooled cake in plastic wrap and refrigerate for at least an hour (preferably overnight) before attempting.
