Ingredients

The following ingredients have 4 Servings
  • Cake:
  • 1 cup buttermilk
  • 1 cup water
  • 2/3 cup canola oil
  • 2 cups sugar
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all-purpose flour (I used Bob's Red Mill Organic)
  • 3/4 cup cocoa powder
  • Filling:
  • 1 8 oz package of cream cheese (room temperature)
  • 1/3 cup canned pumpkin
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • Ganache:
  • 1/2 cup whipping cream
  • 4 oz semisweet chocolate (chopped)

Instruction

  • Preheat oven to 350º F.
  • Spray two round 9x2 cake pans with cooking spray and line with parchment. I buy the precut round parchment liners. Then spray the parchment too.
  • In a large bowl mix the buttermilk thru salt with a whisk.
  • Add flour and cocoa powder and whisk until combined.
  • Pour evenly into two prepared pans.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not overcook.
  • Mix all filling ingredients in a stand mixer (or hand mixer) until smooth. There might be some cream cheese lumpiness so keep mixing.
  • When cakes are completely cool you can assemble.
  • Spread filling over one layer of cake and top with a second layer.
  • Make the ganache by bringing whipped cream to a low boil of medium-high heat.
  • Remove from heat and add chocolate. Let it stand for five minutes then stir until smooth.
  • Let it cool for about ten minutes and stir again.
  • Pour over cake letting it drip down the sides. Put in refrigerator until set.