Layered Pumpkin Spice Drip Cake

I used to bake this cake with the use of fresh pumpkin, as we cannot get Pumpkin puree in France. A couple of years ago however, we were faced with a pumpkin shortage and I had to substitute it with frozen pumpkin cubes. Wanting to fulfill my tradition once again, I gave it a try with the frozen cubes and never looked back !  

Ingredients

Cake batter

• 250g of plain flour
• 2,5 teaspoons of baking powder
• 1,5 teaspoons of baking soda
• 4 teaspoons of cinnamon
• 3 teaspoons of all spice
• 3 teaspoons of ginger
  
• 240 ml of sunflower oil
• 3 teaspoons of vanilla essence
• 200g of brown sugar
• 100g of white sugar
• 4eggs
• 600g of frozen pumpkin cubes

Cream cheese frosting

• 150g of unsalted butter
• 150g of Philadelphia cream cheese
• 150g of Mascarpone cream cheese
• 400g of icing sugar
• 2 teaspoons of vanilla extract

Chocolate ganache drip

• 150g of dark cooking chocolate (80%)
• 25g unsalted butter
• 20cl of double cream (crème entière)

Method

Prep

• Preheat fan assisted oven to 180°c degrees.
• Cook pumpkin cubes on medium heat with a splash of water (1tbsp)  for 10-15 minutes, or until slightly mushed, adding more water if and when necessary.
• Grease one or two 20cm tins with butter and line the bottoms with parchment paper.
• Once the pumpkin is cooked, remove from the heat and place in a blender, blend until smooth or a puree consistency is achieved, set aside in a bowl and refrigerate.  

Cakes

• In a large bowl, sift together all dry ingredients : Flour, spices, baking soda and baking powder.
• In a separate bowl whisk together : Sugars, oil, vanilla, eggs and cooled pumpkin puree.
• Combine a third of the wet mixture into the dry ingredients and mix together for 3 minutes or until an even consistency is achieved.
• Incorporate another third of the wet ingredients and mix for a further couple of minutes.
• Incorporate the remainder of the wet ingredients and mix until well combined.
• Pour a third of the batter in each cake tin and bake on the centre rack for 20-25 minutes or until a knife inserted comes out clean.
• Once the cakes are fully cooked, place them on a cooling wrack for 5 minutes.
• After 5 minutes, remove them from the tins and place them back on the cooling wrack.
• Grease and line one of the tins and pour in the remainder of the cake batter.
• Repeat the baking process, then once cooked, place it on the cooling wrack.
• Cover the layers with a clean cloth and leave them to cool overnight.

Cream cheese frosting

• Remove butter from the fridge at least 45 minutes prior to making the frosting.
• In a mixing bowel, whisk until well combined the softened butter, Philadelphia, mascarpone and vanilla extract.
• Sift the icing sugar and incorporate it a little at a time, ensuring that you have a smooth silky frosting.
• Place in the fridge until ready to use.

Dark Chocolate ganache drip

• Place dark chocolate, butter and cream in a microwavable bowl and microwave on 750w in 25 second intervals, mixing it each time until its pourable.
• Once silky smooth and runny, put it aside.

Assembling

• Remove the parchment paper from the bottom on the first cake and place it on a plate.
• With a spatula, place 1/4 of the frosting onto the first cake layer, spreading it across the top, ensuring that it is evenly distributed.
• Take the next layer and place it on top of the frosted layer, remove the parchment paper and repeat the icing process.
• Take the final layer and place it on top and remove the parchment paper.
• With the remaining 2/4 of icing, spread it evenly across the top as well as the sides of the cake.
• Place the cake in the fridge to set for 15 minutes.
• Remove the cake from the fridge and pour over the chocolate ganache, making it "drip" across the sides.
• Decorate your cake anyway you like.
• Place it back fridge and let it set completely for at least 4 hours.

Serve and enjoy :)

Tips :