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Semi-Naked Pumpkin Chocolate Cake

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Rating: 4.0; Vote: 1

Semi-Naked Pumpkin Chocolate Cake -three layers of moist flavorful pumpkin cake with lot of chocolate chunks inside, frosted with a cinnamon cream cheese frosting, topped with chocolate ganache and decorated with golden chocolate leaves. Ingredients Makes about 12 servings Pumpkin Cake Layers 2 cups (250g) all-purpose flour 1 1/2 tsp (6g) baking powder 1 1/2 tsp (9g) baking soda 1 tsp (5g) salt 2 tsp (6g) cinnamon 1/2 tsp (2g) nutmeg 1/2 tsp (1g) ginger 1/4 tsp (1g) cloves 4 eggs 1 cup (200g) brown sugar 1/2 cup (100g) sugar 1 1/4 cups (275g) vegetable/canola oil 12 oz (350g) pumpkin puree 2 tsp (10g) vanilla extract 7 oz (200g) semisweet chocolate, chips/chunks Chocolate Leaves 2. 5 oz (70g) semisweet chocolate, for melting 1 oz (30g) semisweet chocolate, for tempering Non toxic leaves like mint, rose, lemon or camellia leaves, washed and dried Cream Cheese Frosting 17 oz (500g) cream cheese, room temperature 1 1/4 cup (300g) whipping cream, 35%fat, chilled 1 cup (120g) powdered sugar 1 tsp (3g) cinnamon Chocolate Ganache 3. 5 oz (100g) semisweet chocolate 1/2 cup (120g) whipping cream For decorating golden powder cinnamon sticks 1. Prepare the pumpkin cake layers. Preheat oven to 350F (180C. Grease and line with parchment paper three 7 inch (18 cm) round cake pans. 2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside. 3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Mix in pumpkin puree and vanilla extract. Gradually mix in flour mixture. Using a spatula incorporate chocolate. Pour the batter evenly into the prepared pans. 4. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean. 5. Let pans cool on a cooling rack for 10 minutes. 6. Remove the cakes from the pan and let them cool completely. 7. Prepare chocolate leaves. Melt the 2. 5 oz (70g) semisweet chocolate over bain marie. Remove from heat and add 1 oz (30g) of chocolate for tempering. Let it cool slightly. 8. Brush the chocolate on the backside of the leaves and place on parchment paper lined baking sheet. 9. Refrigerate the leaves for about 10 minutes, remove and peel the leaves. Keep the chocolate leaves refrigerated until ready to use. 10. Prepare cream cheese frosting. In a bowl beat the cream cheese until smooth. Add powdered sugar and cinnamon and mix just until combined. 11. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 12. Assemble the cake: Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Spread evenly with a bit less than half of frosting. Add the last layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Remove some of the frosting using an offset spatula or scraper to create the semi-naked look. Refrigerate for at least 30 minutes. The cake needs to be chilled before adding the chocolate ganache drippings. 13. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Allow to cool a bit before making drips on your cake. 14. When ganache is cooled enough, use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating. 15. Decorate with chocolate leaves and cinnamon sticks. Slightly brush golden powder on the leaves if desired. 16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
Date: 2019-07-03

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Comments and reviews: 10

lnBalance
I'll tell you what I like most about you, your femininity in the kitchen. It's hard to explain it, your hand movements in the kitchen, it reminds me of my grandmother and my mother who are amazing cooksAnd I follow them: -)You are an amazing cook and I have prepared some recipes from your siteYour family seems to have a lot of luck to have you as a mother and a woman for life. Thanks for the videos, Inbar from Israel
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PALAK NARANG
Hey mam, I am from IndiaAll all the recipes are so easy to make and even delicious also. I just wanted to request u to upload a recipe of urs which doesn't contain egg. I do have tried other, but ur recipies are the best & I want to try it once by ur recipe that doesn't contain egg. Rather than this, I'll be eagerly waiting for your response
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Kristin Panesar
This doesn't work for me. Spending the time to make chocolate leaves and dust them with edible gold luster dust, only to put them on a cake that looks unfinished. I understand the concept of a naked cake. I'm sure it is delicious. I'm a fan of most of your videos, but the aesthetics of this one doesn't work for me.
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xmeepz
This is such a beautiful cake I definitely want to try it: ) How do you store your cakes in the fridge? Is it true that once that cake is iced, it can go straight into the freezer? Or should I get a cake saver?
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B.J. JAYAKAR.
Hi mam, i am from INDIA, i like your videos, this is mouthwatering cake, you are the best chef in the world, your baking techniques amazing, background music superb, thank you so much.
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purvaja purva
This s what perfection( i feel it) whenever i see ur video if feels gud from heart. Am ur big fan and keep posting videos. Even though am not gonna do ur recipe it feels gud to watch
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Meera Bohra
Hi, I substitute egg and follow yr recipes learn a lot you are the best, request show how to do two colour icing I m struggling. Thank you and God bless you.
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Taylor Schumacher
This video is so well done, but be careful of the Gordon Ramsay extra super close food shots. I don't need to see every granule of sugar every time.
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inva57
I dont like pumpkin spice, can I sub it with something else? Dont get me wrong, I love pumpkin but not pumpkin spice, to me they dont test the same.
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Yadav
hello, I don't have three identical cake pans. Can I bake it in one large pan and slice it into 3? If so, how long will it take to bake? Thank you.
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