- 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
- Preheat oven to 175ºC. Prepare two 20cm cake moulds with either baking paper or by greasing with butter or coconut oil.
- Sift all dry ingredients excluding the sugar into a bowl. Set aside until ready to use.
- In a mixing bowl, add butter, coconut oil and sugar. Blend until light and creamy.
- Add eggs in one at a time, making sure to incorporate well after each addition.
- Once eggs have been added, mix in the pumpkin puree and vanilla. Mix until just combined.
- Add in dry ingredients in 3 stages, incorporating all ingredients well after each addition.
- Add cream and chocolate chips. Mix until combined.
- Transfer to prepared moulds (dividing the batter evenly between the two) and bake for about 30 minutes. Check for readiness with a knife.
- Once baked, cool cakes in moulds for 5-10 minutes.
- Take out cakes from the moulds and transfer to racks for further cooling.
- 125g Sugar
- 30ml Water
- 45g Egg Yolks
- 120g Butter (softened)
- 30g Pumpkin Puree
- 30g Carbon Black Cocoa Powder
- Combine the sugar and water in a saucepan and place over a medium heat.
- While the syrup is heating up, start whipping the egg yolks until they are thick and light.
- 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).
- When the syrup reaches 115ºC, pour it very slowly into the beaten egg yolks while whipping constantly.
- Continue to whip until the mixture is completely cool and thick (ribbon stage).
- Add the butter/cocoa/pumpkin mixture gradually while whipping until well absorbed.
- Once cakes are cool, carefully slice the top of the cakes to create a flatter top.
- Place a little frosting on the plate to position the first half.
- 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
- Position the second cake on top of the frosting. Repeat step 3 for the top of the cake.
- 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.
- The finished cake can be decorated on top by dusting cocoa powder, chocolate décor, or toasted pumpkin seeds.
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