Ok, so I have some fall favorite things I like to bake: Pumpkin scones, Pumpkin Cake Cookies, and even Pumpkin risotto (or the version with pancetta if you want the non-vegan version!)!
Well, this year my husband wanted sugar cookies in halloween shapes with frosting or filling, so I made ganache. Then I told him I was making my pumpkin cake cookies and he was like, "Can you just make them as a whole cake instead?! Maybe mini cakes!?" So now I needed a frosting, and I had a lovely recipe for coffee buttercream as well. I figured pumpkin spice lattes are a thing, so pumpkin and coffee naturally go well together. Thus, the cake below was born!
Note, it does require a lot of dishes, and I highly recommend a mixer for the buttercream (I've tried it with just a hand mixer / beater and it's tiresome but not impossible.)
Be ready, this recipe is long as it has 3 components. Luckily the Pumpkin Cake Cookies are already on the blog so you can find the recipe there! The only difference is to put it into a cake tin and bake for about 35-50 minutes, depending on how many cake tins you use / how thick the batter is in each / if it's convection, etc.
Chocolate Ganache (note, I got this from a macaron class at Sur La Table and it's one of the better ganaches I've found, personally).
- 2/3c heavy whipping cream
- 8 oz (1 cup) semi-sweet chocolate
- 2 tbsp butter @ room temp
- heat the whipping cream on the stove until it just simmers (stir regularly)
- pour the cream into a bowl with the chocolate. let sit for a moment to start melting the chocolate
- whisk whipping cream and chocolate together gently until chocolate is melted
- whisk in butter
- let cool, but continue whisking every 10 min or so to keep it well mixed and smooth
Coffee Buttercream (note, I got this from a macaron class at Sur La Table but have made some adjustments based on my personal preferences)
- 4 egg whites (I save the yolks and make fried rice)
- 1 c sugar (you can try 1/2 c if you prefer less sweet frosting)
- 2 sticks (16 tbsp) butter - room temp
- 2 tbsp coffee or espresso (you can use an instant coffee, but first mix it with water and start with 1 tbsp as it may be more potent)
- 1/2 -1tsp of vanilla to taste
- bring water to a boil in a pot (~2 inches of water)
- mix egg whites and sugar in the mixer's stainless steel bowl (if you aren't using a stand mixer, make sure the bowl you're using can be used as a double boiler and withstand the heat)
- Place egg white and sugar mixture bowl on top of the boiling water (e.g. double boiler) and continue to whisk until the sugar is dissolved.
- I've been told this is until it reaches about 145 degrees, but it can be anywhere from 5-10 min depending
- Once melted, place the mixing bowl in the standing mixer and mix on medium-high to high until stiff peaks form
- this can take over 10-15 minutes, so be patient.
- you'll need to do this until the bowl cools down too
- Check if the bowl is room temp. if it's not, place an ice pack under it to cool it down
- Add the butter 1 tbsp at a time (slower is better or you can deflate your buttercream)
- add in vanilla and coffee to taste
NOTE: this does NOT make enough for a basic coat AND lots of decorations. You'll need to 1.5 or 2x the recipe if you want to make intricate designs and make it look prettier than my very basic cake above!
Once everything is cooled, you can put your cakes together! I put the ganache in the middle layer as you can see, and I put the frosting on top and on the outside. But the creative nature of it is endless. Enjoy!
