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
- 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