Preheat oven to 350. Nonstick spray into 6 individual, removable bottom tart pans, or 1 removable bottom baking pan.
Simmer the molasses and Guinness in a pan twice its depth, until incorporated. Stir in baking soda carefully, and don’t worry when it bubbles and rises like a science experiment. Cool.
In medium bowl, mix both flours, spices, salt and baking powder. In a separate larger bowl, whisk egg yolks and sugar. Whisk in butter and cooled molasses mixture into the egg mixture.
Fold in dry ingredients until lightly blended. Fold in whipped egg whites. Transfer batter into prepared pan/pans. Bake until tester comes out clean, 25-45 minutes. (Timing will vary depending on the size pans used.) Cool on wire rack.
GANACHE PREPARATION
In a medium size bowl, place pumpkin puree, cream, softened butter, spices and salt and mix well. Add melted white chocolate and blend.
Place mixture in a low bowl or pan. Press plastic wrap on top of the ganache, so it does not form a skin. Chill for a few hours or over night, allowing the mixture to set and become firm.
Allow to set over night
CREAM PREPARATION
Whip these ingredients together until firm. Store in fridge until ready to use.
ASSEMBLY
Components are now ready to assemble. Place an individual cake on each beautiful plate. Using the quenelle method (instructed above), place a scoop of pumpkin ganache on one side of the top of the cake. Do the same with the cardamom foam, by either using the quenelle technique or a whipped cream dispenser. A few shaves of freshly grated nutmeg or cinnamon on top will make for the perfect topping!
Video
Notes
The pumpkin ganache can be made a day in advance, making baking day go quickly.