- 12
Ingredients
- For the Pumpkin Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 cups pumpkin puree
- For the Mascarpone Filling:
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 2 cups mascarpone
- 1 cup pumpkin puree (strained of excess liquid)
- 2 teaspoons salt
- For the Dark Chocolate Ganache:
- 3 tablespoons corn syrup
- 6 ounces heavy cream
- 12 ounces dark chocolate (chopped into small bits)
- 1/2 teaspoon vanilla extract
- ginger snaps (crushed for garnish)
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- For the Pumpkin Cake: Grease and flour two 9-inch round layer cake pans.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 cups pumpkin puree
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 2 cups mascarpone
- 1 cup pumpkin puree (strained of excess liquid)
- 2 teaspoons salt
Preparation
Step 1
Preheat oven to 350 degrees.
Combine sugar, vegetable oil, and eggs inlarge mixing bowl and mix well. Whisk dry ingredients in separate bowl. Stir the dry into wet ingredients until just combined. Fold in pumpkin puree.
Divide batter between two cake pans.
Bake for 35 to 40 minutes. Rotate pans half way through cooking. When toothpick comes out clean, cakes are done. Let cool for 5 minutes and then turn cakes out onto cooling racks.
Mascarpone Filling: While cakes are cooking make filling.
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate (chopped into small bits)
1/2 teaspoon vanilla extract
Beat mascarpone and pumpkin puree until blended, and then add pumpkin spice, salt and powdered sugar. Mix at high speed until blended, about 1 minute. Once it's fully combined add vanilla and beat for another 30 seconds.
Once cakes have cooled completely, cut through each cake horizontally with serrated knife (there will now be four round of cake to work with).
ginger snaps (crushed for garnish)
Spread filling evenly between the layers (3).
Once assembled, transfer cake to cake stand with parchment paper lined around edges (to keep cake stand clean).
Dark Chocolate Ganache: Make ganache in small saucepan. Combine corn syrup and heavy cream and bring to simmer. Add chocolate. Stir until smooth. Remove from heat and add vanilla extract.
Pour over cake.
Garnish with crushed ginger snaps. Once ganache is set, remove parchment.