GANACHE-TOPPED PUMPKIN LAYER CAKE

Ganache-Topped Pumpkin Layer Cake image

My dreamy pumpkin cake with cream cheese filling and rich homemade chocolate ganache is perfect for any autumnal gathering. -Michelle Sorensen, Bountiful, Utah

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

3 large eggs, room temperature
1 cup sugar
3/4 cup canned pumpkin
3/4 cup all-purpose flour
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1/2 cup heavy whipping cream
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
GANACHE:
1 cup dark chocolate chips
1/2 cup heavy whipping cream

Steps:

Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and salt; fold into egg mixture. Transfer to prepared pans, spreading evenly., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to a wire rack; remove paper. Cool completely. , For filling, in a large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and confectioners' sugar until blended; fold in whipped cream. Spread between cake layers. Refrigerate at least 1 hour., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth; cool slightly. Press plastic wrap onto surface of ganache; cool to room temperature. Spread over cake. Refrigerate until serving.

Nutrition Facts : Calories 331 calories, Fat 18g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.