Chocolate Pumpkin Cake with Pumpkin Whipped Cream & Chocolate Ganache

We love pumpkin pie but thought we would try something a little different with some freshly cooked pumpkin like this Chocolate Pumpkin Cake with Pumpkin Whipped Cream and Chocolate Ganache.

Prep Time
40 minutes
1 hour cooling time
Cook Time
40 to 50 minutes
Servings

For the chocolate pumpkin cake:

  • ½ cup (125 ml) buttermilk ½ cup (125 ml) buttermilk
  • 1 cup (240 g) pumpkin puree, canned 1 cup (240 g) pumpkin puree, canned
  • 1½ cups (188 g) all-purpose flour 1½ cups (188 g) all-purpose flour
  • ⅔ cup (67 g) cocoa powder ⅔ cup (67 g) cocoa powder
  • 2 tsp (10 g) baking powder 2 tsp (10 g) baking powder
  • 1 tsp (5 g) baking soda 1 tsp (5 g) baking soda
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • ¾ cup (170 g) butter ¾ cup (170 g) butter
  • 1 cup (217 g) Redpath® Golden Yellow Sugar, packed 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (200 g) Redpath® Granulated Sugar 1 cup (200 g) Redpath® Granulated Sugar
  • 4 eggs 4 eggs
  • 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract

For the pumpkin whipped cream:

  • 1 cup (240 g) pumpkin puree, canned 1 cup (240 g) pumpkin puree, canned
  • 2 tsp (6 g) ground cinnamon 2 tsp (6 g) ground cinnamon
  • ¼ tsp (1 g) ground allspice ¼ tsp (1 g) ground allspice
  • 1½ cups (375 ml) heavy cream 1½ cups (375 ml) heavy cream
  • 1 - 2 cups (120 g - 240 g) Redpath® Icing Sugar 1 - 2 cups (120 g - 240 g) Redpath® Icing Sugar

For the chocolate ganache:

  • ½ cup (85 g) semi-sweet or milk chocolate, roughly chopped (or chips) ½ cup (85 g) semi-sweet or milk chocolate, roughly chopped (or chips)
  • ½ cup (125 ml) heavy cream ½ cup (125 ml) heavy cream
Loaf Pan

Instructions

For the cake:

Step 1
Step 2
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.

For the whipped cream:

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.

For the ganache:

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.

To assemble:

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

 

Step 4

The recipe is adapted from here.

Chef's Tip

*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.