Pumpkin Spice Overdose Cake

Instructions

Pumpkin Ganache

1. Combine white chocolate and butter in a microwave safe dish and melt by cooking for 15 seconds at a time, stirring in between each burst. Mixture should be smooth with no bumps when fully melted.
2. Transfer the mixture to a container appropriate for an immersion blender, ideally something tall and narrow. (If you have an immersion blender, it probably came one such container – use that.)
3. Heat the corn syrup in the microwave for about 10 seconds before adding to the chocolate mixture.
4. Blend white chocolate, butter, and corn syrup with the immersion blender for about a minute.
5. Carefully pour in the heavy cream while the blender continues to run. The mixture should come together into a silky smooth substance.
6. Add in pumpkin puree, salt, and cinnamon and blend again until smooth.
7. Cover ganache with lid or plastic wrap, then place in the fridge to firm up before using, at least 5 hours if not overnight.

Pumpkin Caramel

1. Combine water, sugar, and salt in medium sauce pot and place over medium heat. Stir with a fork until mixture comes to a boil (about 4 minutes).
2. Then simmer without stirring until mixture turns honey-colored (about six minutes). You can swirl or shake the pot as needed to prevent the syrup from sticking to the sides of the pan.
3. Continue cooking until mixture reaches a medium amber color, another minute or so.
4. When mixture turns amber, add the cream and reduce heat to medium-low.
5. Stirring constantly, cook mixture until it reaches 225 degrees Fahrenheit (about 3 more minutes). If you don’t have a kitchen thermometer (I don’t), cook until it appears thick and saucy. This is a good indication that it’s done.
6. Turn off the heat and stir in the pumpkin puree, pumpkin spice, and vanilla.
7. Immediately transfer sauce to a heat-resistant container and leave to cool to room temperature. It will thicken as it cools.
8. Sauce will keep for up to 2 weeks in the refrigerator.

Pumpkin Cake

1. Preheat oven to 350 degrees. Butter or grease three 9-inch round cake pans and line bottoms with a round of parchment paper. Set aside.
2. In a medium mixing bowl, whisk together dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Place butter, granulated sugar, brown sugar, and 3 tablespoons of the vegetable oil to the bowl of an electric stand mixer fitted with the paddle attachment. Whip on medium speed until pale and fluffy. Stop to wipe down the sides if necessary to ensure thorough mixing.
4. Blend in remaining ¼ cup + 1 tablespoon vegetable oil.
5. Add eggs one at a time, mixing after each egg. Mix in the vanilla with the final egg.
6. In a large liquid measuring cup, whisk together the pumpkin puree and milk.
7. In three rounds starting with the dry ingredients, alternate between adding ⅓ of the flour mixture with half the pumpkin mixture. With each addition, mix until just combined.
8. Remove bowl from stand mixture and fold batter gently with a rubber spatula a few times to ensure that any ingredients in the bottom of the bowl are fully incorporated.
9. Divide batter evenly among the three cake pans and bake 30-35 minutes until surface of the cake bounces back when pressed and/or a toothpick inserted into the center comes out clean.
10. Cool in cake pans for 15 minutes, then remove and place on a wire rack until completely cool.

Pumpkin Buttercream

1. In a stand mixer fitted with the paddle attachment, blend butter and pumpkin puree on medium until well combined.
2. Add powdered sugar and begin to mix on a low speed, starting and stopping in short bursts to prevent powdered sugar from going everywhere. When the powdered sugar is starting to incorporate, increase speed to medium and continue to beat until frosting is fluffy.
3. Add vanilla and mix to combine, then add cinnamon and nutmeg.
4. Add milk one tablespoon at a time until frosting reaches desired consistency. More milk for thinner frosting, less milk for thicker frosting.

Pumpkin Whipped Cream

1. Place mixing bowl and paddle attachment in refrigerator to chill for 10 minutes.
2. Place cream and sugar in mixing bowl and beat on medium until soft peaks form.
3. Add vanilla, pumpkin puree, and spices, then continue to beat until mixture forms stiff peaks.
4. Transfer whipped cream to a plastic piping bag or piping bag lined with plastic.

Assemble the Cake

1. Place first cake layer on cake plate. Spread 1/3 the pumpkin ganache on it, followed by ¼ the salted caramel.
2. Repeat with second layer.
3. Refrigerate cake for 30-60 minutes to allow caramel and ganache to set.
4. Frost cake with pumpkin frosting.
5. Decorate with pumpkin whipped cream.
6. Serve plain or with cinnamon ice cream.
7. Cake can be stored covered at room temperature, but should be refrigerated if it seems unstable (i.e. if the caramel and ganache layers are too thick and cake seems slidey).