Semi-Naked Pumpkin Chocolate Cake
2 cups (250g) all-purpose flour
2 tsp (6g) cinnamon
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
¼ tsp(1g) cloves
1/2 tsp (2g) nutmeg
½ tsp (1g) ginger
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
Mix until creamy
1 1/4 cups (275g) vegetable/canola oil
2 tsp (10g) vanilla extract
12 oz (350g) pumpkin puree
Gradually add flour mixture
Mix to combine
7 oz (200g) semisweet chocolate, chips/chunks
Three 7 inch (18cm) round cake pans, greased and lined with parchment paper
Divide the batter evenly
Bake at 350F (180C) for 30-35 minutes
Let pans cool for 10 minutes
17 oz (500g) cream cheese, room temperature
1 cup (120g) powdered sugar
1 tsp (3g) cinnamon
Mix until combined
1 1/4 cup (300g) whipping cream, 35%fat, chilled
Whip until stiff peaks form
gradually fold the whipped cream into the cream cheese mixture
Add a bit less than a half of frosting
Remove some of the frosting using an offset spatula or scraper
Refrigerate for at least 30 minutes
2.5 oz (70g) semisweet chocolate
Melt over bain-marie
Stir until completely melted
1 oz (30g), semisweet chocolate, small pieces
Let it cool slightly
Non toxic leaves like mint, rose, lemon or camellia leaves, washed and dried
Brush chocolate on the backside of the leaves
Refrigerate for about 10 minutes
3.5 oz (100g) semisweet chocolate
½ cup (120g) whipping cream
Heat until it boils to the edges
Pour over the chocolate Let it sit 1 minute
Stir until completely melted
spoon drips
Refrigerate for 30 minutes
Keep the chocolate leaves refrigerated until ready to use
cinnamon sticks
golden powder