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spiced pumpkin cake with chocolate glaze and salted caramel popcorn topping

Spiced Pumpkin Cake With Dark Chocolate Glaze And Salted Caramel Popcorn Topping

Karon Grieve
The perfect cake for halloween or Thanksgiving. Rich, moist, packed with flavour and oh so indulgent
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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course baking
Cuisine American
Servings 8 slices
Calories 656 kcal

Ingredients
 

pumpkin puree

  • 1 small pumpkin

pumpkin cake base

  • 200 g pumpkin puree
  • 125 g self raising flour
  • 1 tsp baking powder
  • 120 g unsalted butter
  • 150 g soft brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • pinch ground cloves
  • 1 pinch sea salt

Buttercream filling

  • 1 tbsp unsalted butter
  • 1 tbsp cream cheese
  • 1/2 tsp vanilla extract
  • 1/2 tsp mixed spice
  • 300 g icing sugar

Chocolate glaze

  • 100 g dark chocolate 80% cocoa solids
  • 30 g unsalted butter
  • 1 tbsp golden syrup
  • 1/4 tsp vanilla extract

slated caramel popcornn topping

  • 1 tbsp popping corn
  • 1 tsp vegetable oil
  • 40 g unsalted butter
  • 40 g soft brown sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 tsp baking soda

Instructions
 

  • preheat oven to 180C and grease and line 2 x 6"/15cm cake tins

Pumpkin puree

  • Cut pumpkin into pieces and remove skin (see notes on post) and steam for about 5 minutes till tender then blitz in food processor
  • you want 200g of pumpkin puree so if you have lots leftover store in fridge for a week or freeze for up to 3 months

Pumpkin cake base

  • Beat the sugar and butter in mixer till light and fluffy
  • Add the eggs one at a time then the dry ingredients
  • finally add the pumpkin puree and make sure all ingredients thoroughly combined
  • spoon into lined cakes tins and bake for approx 25-30 minutes till a toothpick comes out clean
  • Cool a little before removing from tins on to a wire rack to cool completely

buttercream filling

  • Beat together butter, cream cheese, vanilla and mixed spice powder then add the icing sugar a bit at a time till you get a thick creamy paste
  • Spread the buttercream on the cake base and add the other cake on top, keep this on the wire rack and place over a baking tray

Chocolate glaze

  • Melt the chocolate, butter, vanilla and golden syrup in a Bain Marie (or in a bowl over a bowl of simmering water)
  • Stir till everything is combined then cool a llittle before pouring over the cake and letting it run down the sides. Use an offset palate knife to smooth the sides to make sure glaze has to holes but be careful not to pull on the cake itself

salted caramel popcorn topping

  • Pop the corn in a pan and tip on to baking parchment discarding and small hard pieces
  • Melt butter with the brown sugar and let it cook for 5 minutes without stirring, add salt and vanilla and stir then add the baking soda. it will bubble up, str then pour over the popcorn and stir about to get as much covered with the salted caramel as possible
  • pile the popcorn on top of the glazed cake and carefully lift the cake on to a cake board to serve

Notes

This dramatic cake is the perfect centrepiece for Thanksgiving or Halloween.

Nutrition

Calories: 656kcalCarbohydrates: 95gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 104mgSodium: 470mgPotassium: 808mgFiber: 4gSugar: 71gVitamin A: 19102IUVitamin C: 16mgCalcium: 123mgIron: 4mg
Keyword chocolate, popcorn, pumpkin
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