PUMPKIN SPICE LAYER CAKE
Pumpkin can be earthy and rustic – or glammed up, as in this fine-textured cake layered with caramel cream cheese frosting and dark chocolate ganache. It’s a real show-stopper and makes a stunning naked cake if you put just a scraping of frosting on the sides.
1¼ cups brown sugar
4 eggs
170g butter, melted and cooled
2 cups cooked, mashed pumpkin (not too
watery)
2 cups plain flour
2¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk
CARAMEL FROSTING:
1 cup sugar
½ cup water
170g butter
2 tablespoons cream
450g cream cheese, at room temperature 1 teaspoon vanilla paste
GANACHE:
150ml cream
200g dark chocolate, broken into pieces
Heat oven to 180°C. Grease and line two 21cm round sponge pans.
In a large bowl, beat brown sugar and eggs together until fluffy. Beat in butter then pumpkin.
Sift dry ingredients into a mediumsized bowl. Add half the dry ingredients to the pumpkin mixture, beating until just combined, followed by half the milk. Repeat until all the ingredients are combined.
Divide mixture evenly between tins and bake 40 minutes or until springy to the touch. Cool in tins for a few minutes then tip cakes onto a rack and allow to cool completely.
Frosting: Heat sugar and water together in a medium-sized, heavybottomed pot, without stirring, until mixture turns deep golden brown. Swirl pan occasionally so the caramel colours evenly.
Take off heat and carefully add butter and cream. Stir well then leave to cool completely (don’t worry if some of the butter settles on top).
In a large bowl, beat cream cheese and vanilla paste together until smooth then beat in the caramel mixture.
Ganache: Heat cream in a small saucepan until nearly simmering. Take off heat and stir in chocolate until smooth. Refrigerate until thick.
To assemble cake, slice each cake in half to make 4 rounds. Sandwich 2 layers with ganache, top with some caramel frosting then add remaining 2 layers, sandwiched with remaining ganache. Cover cake with remaining frosting. Decorate as desired (we used shaved chocolate and toasted walnuts).
Cake will keep for several days in an airtight container in a cool place. Serves 10-12