Chocolate Pumpkin Layer Cake

Name: Chocolate Pumpkin Layer Cake
Cook time: 35 min
Yield: 12 servings
Cuisine: american
Ingredients: 250 g all-purpose flour sifted; 300 g granulated sugar; 45 g unsweetened cocoa powder divided; 8 g baking powder; 5 g baking soda; 3 g fine salt divided; 3 g ground cinnamon; 2 g ground ginger; 1 g ground nutmeg; 2 count large eggs room temperature; 240 ml whole milk room temperature; 120 ml neutral oil; 10 ml vanilla extract; 240 ml hot water hot but not boiling; 15 g unsweetened cocoa powder divided; 170 g unsalted butter softened; 180 g pumpkin puree; 300 g powdered sugar sifted; 60 ml heavy cream divided; 3 g fine salt divided; 60 ml heavy cream divided; 170 g dark chocolate chopped; 15 ml maple syrup

An American-inspired dessert cake with cocoa-rich layers, pumpkin-spice frosting, and a smooth chocolate ganache finish. The pumpkin reads as autumnal and supportive rather than dominant, and the cake slices cleanly after the ganache sets.

By Julienne

Cook time: 35 minutes

Servings: 12

Ingredients

250 g all-purpose flour sifted
300 g granulated sugar
45 g unsweetened cocoa powder divided
8 g baking powder
5 g baking soda
3 g fine salt divided
3 g ground cinnamon
2 g ground ginger
1 g ground nutmeg
2 count large eggs room temperature
240 ml whole milk room temperature
120 ml neutral oil
10 ml vanilla extract
240 ml hot water hot but not boiling
15 g unsweetened cocoa powder divided
170 g unsalted butter softened
180 g pumpkin puree
300 g powdered sugar sifted
60 ml heavy cream divided
3 g fine salt divided
60 ml heavy cream divided
170 g dark chocolate chopped
15 ml maple syrup

Instructions

Heat the oven to 175 C. Grease two 23 cm round cake pans, line the bottoms with parchment, and set them aside. Oven is fully preheated and pans are prepared.
In a large bowl, whisk together the flour, granulated sugar, 45 g of the cocoa powder, baking powder, baking soda, 3 g of the fine salt, cinnamon, ginger, and nutmeg until evenly combined. Dry mixture looks uniform with no visible cocoa pockets.
Whisk in the eggs, milk, oil, vanilla, and hot water just until the batter is smooth and glossy. Do not overmix; the batter will be fairly thin. No dry streaks remain and the batter looks smooth.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until the centers spring back and a toothpick inserted in the center comes out with a few moist crumbs. Cake layers are lightly domed and pull slightly from the pan edges.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting. Layers are fully cool to the touch.
To make the frosting, beat the softened butter until creamy, then add the pumpkin puree, powdered sugar, the remaining 15 g cocoa powder, 60 ml of the heavy cream, and the remaining 3 g of the fine salt. Beat until light, spreadable, and smooth. If it seems too loose, chill briefly; if too stiff, beat in the remaining cream a little at a time. Frosting holds soft peaks and spreads cleanly.
Place one cooled cake layer on a serving plate. Spread about one-third of the frosting over the top, add the second layer, then use the remaining frosting over the top and sides. Cake is fully stacked and coated in an even layer of frosting.
For the ganache, heat the remaining 60 ml heavy cream until steaming, then pour it over the chopped chocolate in a bowl. Let stand 2 minutes, then stir smooth and glossy. Stir in the maple syrup. Ganache is shiny and pourable but not watery.
Pour the ganache over the cake and nudge it gently toward the edges so it drips naturally. Let the cake stand 20 to 30 minutes before slicing so the ganache sets slightly. Ganache has thickened enough to slice cleanly.