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| Ⓒ Provided by Taste of Home |
By Michelle Sorensen, Taste of Home
My dreamy pumpkin cake with cream cheese filling and rich homemade chocolate ganache is perfect for any autumnal gathering.
Total Time
- Prep: 1 hour + chilling
- Bake: 15 min. + cooling
Makes
- 12 servings
More Recipe: Pumpkin Patch Chocolate Peanut Butter Cake Recipe
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
More Recipe: Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce Recipe
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.
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