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Velvety Pumpkin Cake Hero

Crimson Red Pumpkin Cake with Carbon Black Frosting

Ginger and All Spice Pumpkin Cake with Cocoa Pumpkin Frosting

ServingsYields a 2-layer 20 cm cake (serves: 10-12 portions)
Preparation Time: 30 minutes
Cooking Time: 30- 40 minutes
Finishing Time: 15 minutes
Products usedCrimson RedCarbon Black
Print Recipe
Part 1: Cake
  • 115g Butter
  • 15g Coconut oil
  • 192g Sugar (caster)
  • 3 Eggs
  • 255g Flour
  • 2 Teaspoon Cinnamon
  • 10g Crimson Red Cocoa Powder
  • 1 Teaspoon Ginger
  • ½ Teaspoon All-Spice
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 255g Pumpkin Puree
  • 1 Teaspoon Vanilla Extract
  • 20ml Single Cream
  • 128g Chocolate Chips

For finishing: 10g Toasted Pumpkin Seeds

  1. Preheat oven to 175ºC. Prepare two 20cm cake moulds with either baking paper or by greasing with butter or coconut oil.
  2. Sift all dry ingredients excluding the sugar into a bowl. Set aside until ready to use.
  3. In a mixing bowl, add butter, coconut oil and sugar. Blend until light and creamy.
  4. Add eggs in one at a time, making sure to incorporate well after each addition.
  5. Once eggs have been added, mix in the pumpkin puree and vanilla. Mix until just combined.
  6. Add in dry ingredients in 3 stages, incorporating all ingredients well after each addition.
  7. Add cream and chocolate chips. Mix until combined.
  8. Transfer to prepared moulds (dividing the batter evenly between the two) and bake for about 30 minutes. Check for readiness with a knife.
  9. Once baked, cool cakes in moulds for 5-10 minutes.
  10. Take out cakes from the moulds and transfer to racks for further cooling.
Velvety Pumpkin Cake Process
Velvety Pumpkin Cake Extra 1
Part 2: Frosting
  • 125g Sugar
  • 30ml Water
  • 45g Egg Yolks
  • 120g Butter (softened)
  • 30g Pumpkin Puree
  • 30g Carbon Black Cocoa Powder
  1. Combine the sugar and water in a saucepan and place over a medium heat.
  2. While the syrup is heating up, start whipping the egg yolks until they are thick and light.
  3. At the same time, incorporate the cocoa powder and pumpkin puree into the butter thoroughly with a spatula (making sure there are no lumps of cocoa powder).
  4. When the syrup reaches 115ºC, pour it very slowly into the beaten egg yolks while whipping constantly.
  5. Continue to whip until the mixture is completely cool and thick (ribbon stage).
  6. Add the butter/cocoa/pumpkin mixture gradually while whipping until well absorbed.
Part 3: Assembly
  1. Once cakes are cool, carefully slice the top of the cakes to create a flatter top.
  2. Place a little frosting on the plate to position the first half.
  3. Add 1/3 of the frosting onto the first half of the cake. Spread evenly with an off-set spatula (pallet knife or spoon works as well). Let set for a couple of minutes before adding the second cake
  4. Position the second cake on top of the frosting. Repeat step 3 for the top of the cake.
  5. Using an off-set spatula or a piping bag, add the frosting to the side of the cake. Smooth the sides by spreading it evenly around the cake.
  6. The finished cake can be decorated on top by dusting cocoa powder, chocolate décor, or toasted pumpkin seeds.
Velvety Pumpkin Cake Macro


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