deZaan Crimson Red Pumpkin Cake with Carbon Black Frosting
Ginger and All Spice Pumpkin Cake with Cocoa Pumpkin Frosting
Servings: 1 2-Layer 20cm Cake
Equipment
- 1 Oven
- 1 Mixing Bowl
- Sifter
- Cake Mold
- Saucepan
- Stovetop
- Off-Set Spatula
Ingredients
Cake
- 115 g Butter
- 15 g Coconut Oil
- 192 g Salt caster
- 3 Eggs
- 255 g All-Purpose Flour
- 2 tsp Cinnamon
- 10 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 1 tsp Ginger
- 1/2 tsp Ground Allspice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 255 g Pumpkin Puree
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 20 ml Light Cream
- 128 g Guittard Akoma Extra Semisweet Organic 55% Dark Chocolate Baking Chips
- 10 g Pumpkin Seeds For finishing
Frosting
- 125 g Granulated Sugar
- 30 ml Water
- 45 g Egg Yolks
- 120 g Butter softened
- 30 g Pumpkin Puree
- 30 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
Instructions
Cake
- Preheat oven to 175ºC. Prepare two 20cm cake molds with either baking paper or by greasing with butter or coconut oil.
- Sift 10 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder with 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 128 g Guittard Akoma Extra Semisweet Organic 55% Dark Chocolate Baking Chips. Mix until combined.
- Transfer to prepared molds (dividing the batter evenly between the two) and bake for about 30 minutes. Check for readiness with a knife.
- Once baked, cool cakes in molds for 5-10 minutes.
- Take out cakes from the molds and transfer to racks for further cooling.
Frosting
- 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 30 g deZaan Holland Carbon Black 10/12% Dutched 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.
Assembly
- 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.
Notes
