SPICE CAKE with PUMPKIN GANACHE & CARDAMOM CREAM

Nothing tastes more like October, November, and December than dark, rich, spices in our desserts!

This cake is so rich with holiday-season flavors that it is sure to become a favorite to make again, and again, each Autumn and Winter.

There are three parts to making this decadent dessert, and each part can be prepared separately and at different times. Then, simply assemble the components when ready to serve!

Cake Ingredients  

Makes 1 – 10 inch cake or about a dozen small cakes

–        Molasses – 1 cup

–        Guinness – 1 cup

–        Baking soda – 1 ½ teaspoons

–        Rye flour – 1 ½ cups

–        Unbleached flour – ½ cup

–        Ginger – 2 tablespoons ground

–        Cinnamon – 1 teaspoon

–        Nutmeg – ¼ teaspoon

–        White Pepper – ½ teaspoon

–        Baking powder – 1 ½ teaspoon

–        Salt – 1 teaspoon

–        Eggs – 3, separated, whip egg whites until light but not necessary to be firm

–        Brown sugar – 1 ½ cups

–        Fresh ginger – 1 teaspoon grated

–        Bourbon or Rum – 2 teaspoons

–        Butter – 8 tablespoons (1 stick), melted/cooled

–        Coconut oil – ¼ cups, melted/cooled

Instructions

Preheat oven to 350. Nonstick spray pan or pans.

Simmer molasses and Guinness until incorporated. Stir in baking soda and cool.

Mix flours, and spices along with salt and baking powder. Set aside.

Whisk egg yolks, sugar, fresh ginger, and bourbon or rum in a separate bowl.

Whisk in butter, oil and cooled molasses mixture into the egg mixture.

Fold in dry ingredients until lightly blended.

Fold in egg whites until blended.

Transfer batter into prepared pan, or pans.

Bake until tester comes out clean. (This will vary according to pans used).

Cool. Cake is now ready for Ganache and Cream.

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Pumpkin Ganache Ingredients

Simple to make, though allow a few hours for it to firm in the fridge.

        White Chocolate – 16 ounces, melted

        Pumpkin puree – ¾ cup

        Whipping cream – ¾ cup

        Butter – 6 ounces

        Pumpkin spice mix – 4 teaspoons

        Salt – 1 teaspoon

Instructions

Melt the chocolate. Meanwhile place other ingredients in a mixing bowl and blend thoroughly. Add melted chocolate and blend.

Place mixture in a low bowl or pan. Press plastic wrap on top of ganache. Chill for a few hours, allowing the mixture to set and become firm.

Cardamom Cream/Foam Ingredients

This can be served as a dollop of cream once it has set in the fridge and becomes firm, or placed in a N2O cartridge canister (my new favorite fun toy) and served as whipped cream.

        Cardamom – 1 tablespoon ground (preferably freshly ground)

        Coconut milk – 1 can, full fat

        Sugar – ½ cup

        Gelatin – 1 teaspoon dissolved in ¼ cup cold water

Instructions

Prepare the gelatin first, stirring quickly as you add the cold water. It thickens fast. Set aside. Add remaining ingredients in a saucepan and bring to a simmer. Turn off. Add gelatin. Mix well, and let sit about 30 minutes so the cardamom flavor can be extracted into the milk mixture.

Transfer into a blender and blend about a minute. Strain mixture. Cover and place in fridge a few hours to set.

Assembly

Now all the components are ready to assemble. Take a look at the video above to see how we chose to arrange this lovely dessert onto the plate!

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