Chocolate Pumpkin Cake with Rich, Dark Ganache

Chocolate Pumpkin Cake with Rich, Dark Ganache

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  • 1 C canned pumpkin
  • ½ C buttermilk
  • 1 ½ C all-purpose flour
  • 2/3 C unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ C butter, softened
  • 1 C Pioneer® Sugar
  • 1 C Pioneer® Golden Light Brown Sugar, packed
  • 1 T vanilla
  • 4 eggs


  • ¾ C whipping cream
  • 1 (11.5 ounce) package dark chocolate pieces


  • 2 C whipping cream
  • 2 C Pioneer® Confectioners Powdered Sugar
  • 2 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¾ C canned pumpkin
  • 4 drinking straws (optional)
  • Chocolate curls or sprinkles


  1. Preheat oven to 350° F. Grease and flour two 8x8x2-inch square baking pans; set aside. 
  2. In a small bowl, combine pumpkin and the buttermilk, set aside. 
  3. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt: set aside. 
  4. In a large mixing bowl, beat butter, Pioneer® Sugar, Pioneer® Golden Light Brown Sugar and vanilla on medium to high speed until light and fluffy. Add eggs one at a time. Add flour and pumpkin mixtures alternately, beating on low speed to combine. Beat on medium to high speed for 20 seconds more. Spread batter prepared pans. 
  5. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans, cool thoroughly on wire racks.

Ganache Directions:

  1. In a medium sauce pan over medium-high heat, bring whipping cream just to boiling. Remove from heat. 
  2. Add chocolate pieces; do not stir. Let stand for 5 minutes. Stir until smooth. Let stand for 1 hour or until slightly thickened. Pour the Ganache over the cool cake layers. (Place waxed paper under wire racks to catch drips.) Let stand for 1-2 hours, until Ganache sets.

Topping Directions:

  1. In a chilled large mixing bowl, beat whipping cream, 1/2 cup Pioneer® Confectioners Powdered Sugar, the cinnamon and allspice until soft peaks form. 
  2. Fold in pumpkin and remaining Pioneer® Confectioners Powdered Sugar. Beat on medium speed until stiff peaks form. Chill the topping for 1 hour.


  1. Place one cake layer on cake plate. If you would like, insert 4 drinking straws to help support the top layer. Snip the straws with scissors about ¾-inch above the Ganache. Spread about 2 cups of topping over bottom layer. Gently place second cake on top. Spoon remaining topping on top of cake and swirl to make it decorative. Garnish with chocolate curls or sprinkles. Serve immediately; chill leftovers.
Chocolate Pumpkin Cake with Rich, Dark Ganache
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.