OPULENT TREAT
This delicious, moist autumnal cake is delicately spiced and finished with a dramatically decorative topping
Preheat the oven to 180°C/160°C fan/gas mark 4. In a bowl, mix together the butter and sugar, using an electric whisk, until light and creamy. Add the eggs, and whisk again. Using a spatula, fold in the flour, baking powder and buttermilk or sour cream until fully incorporated. Grease and line the cake tins with baking parchment.
Fold the pumpkin puree, vanilla and ground spices into the cake batter. Divide the mixture between the prepared tins. Bake for 30-40 mins until the cakes spring back to the touch and a knife comes out clean when inserted into the centre of each cake. Let cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
For the decoration, heat the sugar in a saucepan over a low heat until it melts and turns light golden brown. Do not stir the pan, just swirl it to keep the sugar moving. Watch very carefully, as it can burn easily. Once caramelised, line the baking tray with baking parchment and sprinkle the pumpkin seeds on, then pour over the caramel. Allow to cool and set. Once set, break into shards.
For the buttercream, whisk together the icing sugar, cream cheese and butter in a bowl until light and creamy, adding a little milk if the mixture is too stiff.
For the ganache, put the cream, chocolate, butter and syrup in a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl does not touch the water. Heat until the chocolate has melted, then stir to create a smooth, glossy sauce. Remove from the heat and leave to cool slightly.
Place one cake on a serving plate or cake stand and spread the buttercream evenly on top using a palette knife or metal spatula. Place the second cake on top.
Spread the ganache on the top of the cake, using a palette knife or metal spatula, then decorate with the sugar shards.
This cake is best served on the day it is made, but will keep for up to 3 days stored in an airtight container. Only decorate with the sugar shards just before serving.