Ingredients
Makes about 12 servings
Pumpkin Cake Layers
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
1/2 tsp (1g) ginger
1/4 tsp (1g) cloves
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) pumpkin puree
2 tsp (10g) vanilla extract
7 oz (200g) semisweet chocolate, chips/chunks
Chocolate Leaves
2.5 oz (70g) semisweet chocolate, for melting
1 oz (30g) semisweet chocolate, for tempering
Non toxic leaves like mint, rose, lemon or camellia leaves, washed and dried
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1 cup (120g) powdered sugar
1 tsp (3g) cinnamon
Chocolate Ganache
3.5 oz (100g) semisweet chocolate
1/2 cup (120g) whipping cream
For decorating
golden powder
cinnamon sticks
