by, Chef Abbie White, STK Corporate Pastry Chef
Ingredients:
Chocolate Cake
Sugar................................1 cup
Oil......................................1 cup (vegetable, canola, EVOO)
Eggs..................................4
Vanilla...............................2 tsp
Dark Brown Sugar.............1 2/3 cup
Salt...................................1 tsp
Baking Soda......................2 tsp
Cake Flour........................3 2/3 cup
Cocoa Powder ..................1 cup
Chopped Chocolate...........½ cup
Boiling Water....................1 cup
Buttermilk..........................1 cup
1. Mix chopped chocolate and boiling water in small bowl, set aside.
2. Cream sugar, brown sugar, vanilla and oil.
3. Add eggs 1 at a time until well combined.
4. Mix dry ingredients together in separate bowl.
5. Add dry ingredients to egg/sugar mix, alternating with buttermilk.
6. Add melted chocolate and mix until all together.
7. Bake 10 min at 300, turn and bake for 5-7 min more.
Pumpkin Mousse
Pumpkin Puree................2 cups
Condensed Milk...............½ can
Heavy Cream, divided....2 ½ cups
Brown Sugar...................2 tbsp.
Cinnamon.........................2 tsp.
Ground Clove..................¼ tsp.
Ground Nutmeg...............¼ tsp.
1. Divide heavy cream in ½. Set aside.
2. Combine pumpkin, condensed milk, ½ of heavy cream, brown sugar, and all spices in a sauce pan.
3. Bring to a simmer, let simmer for 5 minutes.
4. Set aside to cool. Once cool enough, put in fridge for 2 hours.
5. Whip other ½ of heavy cream to soft peak, fold into chilled pumpkin mixture.
6. Refrigerate for an additional hour until firm.
7. Pipe into cake layers.
Chocolate Ganache
Dark Chocolate.................1 lb
Heavy Cream....................3 cups
Butter................................½ cup
1. Heat heavy cream to a light boil.
2. Pour over chocolate.
3. Mix until melted. Add butter.
Pumpkin Whip Cream
Heavy Cream......................2 cups
Pumpkin Puree...................¾ cup
Sugar..................................½ cup
Cinnamon............................½ tsp
Clove...................................1/8 tsp
Ginger..................................1/8 tsp
Vanilla Extract.....................1 tsp
1. Whip pumpkin puree, spices and vanilla extract in a bowl. Set aside.
2. Whip heavy cream to stiff peak, adding sugar slowly.
3. Fold in pumpkin puree mix. Whip to stiff peak again if needed.
4. Put into piping bag or bowl with spoon.
Assembling:
Once your cake layers are cool, you want to trim them down with a serrated knife, making sure tops are flat and level.
Get the cake stand or presenter you are using and place the first layer in the center of the cake stand.
Pipe a thick layer around the entire edge of the cake to create a "barrier". Then fill the center with filling, spreading with a spatula to make a nice even layer. Place 2nd layer of cake and repeat process.
Once your cake is complete, pour ganache over top level of cake. If it doesn’t spread and drizzle over the edges completely, use the bottom of a spoon to help it out.
Serve with pumpkin whip cream and garnish with pumpkin seeds. Enjoy!!
#umiSTKable Holiday Dessert. Enjoy!
