Eggless Chocolate Pumpkin Pie Spice Cake
A luscious eggless chocolate pumpkin pie spice cake layered with rich dark chocolate ganache and a light, moussey pumpkin pie spice white chocolate cream. Assembled in an acetate collar for a clean, modern naked cake finish!
Ingredients
Chocolate Pumpkin Cake Layers
- 65 g neutral oil
- 75 g castor sugar
- ½ tsp vanilla extract
- 110 g cultured buttermilk chaas / chaach in India
- 10 g cocoa powder {1 tbsp} Dutch processed
- ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp apple cider vinegar
- 1 pinch salt
- 90 g all-purpose flour maida
- 1 tbsp cornstarch cornflour in India
Pumpkin Pie Spice Cream
- 175 g 30% whipping cream chilled
- 2 tbsp icing sugar
- 1¼ tsp cold mousse gelatin or standard gelatin bloomed in 2–3 tbsp water
- 1 tsp pumpkin pie spice
- 100 g white couverture chocolate melted and cooled
- ¼ tsp vanilla extract
Chocolate Ganache Layer
- 115 g 25% cream Amul Fresh in India
- 90 g 54% dark couverture chocolate chopped
- 1 tsp ghee
Assembly & Garnishes
- 2.5-3 inch acetate sheet / collar
- 2 tbsp Pecan halves
- 1 cinnamon stick
- Edible flowers
- Fresh mint leaves
Instructions
Preparation & Cake Baking
- Preheat oven to 175°C (350°F). Line the bottoms and sides of two 6-inch round cake tins with parchment paper and lightly grease both.
- In a large bowl, whisk together the oil, castor sugar, cultured buttermilk/chaach, cocoa powder, pumpkin pie spice, baking powder, baking soda, salt, and apple cider vinegar until smooth.
- Add the all-purpose flour (maida) and cornstarch. Whisk to combine, then use a hand blender or electric beater to whisk until completely smooth, silky, and lump-free.
- Divide the batter evenly between the two prepared 6-inch tins. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
- Cool cakes in their tins for 30 minutes, then gently invert onto a wire rack to cool completely before assembly.
Chocolate Ganache
- Place the cream in a heatproof bowl and microwave for 20-30 seconds. Add the couverture chocolate and ghee.
- Cover and stand for 15-30 minutes until the chocolate has melted, then fold gently with a spatula until satiny smooth.
Pumpkin Pie Spice Cream
- Grind the sugar, pie spice and cold mousse gelatin together in a dry coffee/spice grinder until blended. (If using standard gelatin, leave to bloom over 2–3 tbsp of water).
- In a large bowl, beat the chilled whipping cream with the sugar-spice-gelatin blend until aerated and holding medium peaks. (If using bloomed standard gelatin, strain and blend it into the cream now).
- Add the cooled melted white couverture chocolate and ¼ tsp vanilla extract, blending until you have a thick, moussey cream that holds its shape.
[Assembly & Decoration]
- Place the first cooled cake layer on a serving plate or cake stand and secure a 2½-inch acetate sheet tightly around it to structure the naked cake.
- Pour ⅔ of the warm chocolate ganache over the bottom cake layer and place in the freezer for 10–15 minutes to set/firm up. Cover and reserve the remaining ⅓ ganache in the fridge.
- Spread ⅔ of the pumpkin pie spice cream evenly over the set ganache.
- Place the second cake layer on top, flat-side up, pressing into place very gently.
- Top with the remaining cream, smoothing with an offset spatula. Place in the freezer for 1 hour, then refrigerate overnight for the layers to set completely.
- Final Decorating: Next morning, place the cake in the freezer for 1 hour before peeling off the acetate sheet for razor-clean sides. Gently remove the acetate sheet.
- Reheat the remaining chocolate ganache 10 seconds at a time to reach a smooth, pourable consistency. Top the cream layer with ganache, gently swirling into place with an offset spatula.
- Garnish with pecan halves, a stick of cinnamon, edible flowers, fresh mint leaves, and an optional dusting of pumpkin pie spice or dark chocolate curls.
Notes
1. Acetate Sheet Secret: Freezing the cake for 1 hour prior to peeling off the acetate sheet ensures perfectly smooth, clean-cut sides for a professional bakery finish.
2. Couverture Chocolate & Ghee: Using high-quality 54% dark couverture chocolate provides depth, while 1 tsp of ghee adds a gorgeous glossy sheen to the ganache.
3. Gelatin Options: Cold mousse gelatin is my favourite new discovery and it can be ground dry directly with the sugar and spice. If using normal gelatin, please bloom it over 2 tbsp of water and proceed with the recipe. For a vegetarian/vegan substitute please use agar agar. It's normally the same amount at gelatin though it depends on the strength of the powder. It's best to go with a measure you are familiar with. You can find a recipe suggestion here.