Pumpkin Spice Latte Cake
A perfect autumnal cake using coffee, spice and pumpkin
Servings: 12
Ingredients
- Butter for greasing
- 425 g Tin of pure pureed pumkin
- 200 g Soft dark brown sugar
- 450 g Caster sugar
- 240 ml Sunflower oil
- 150 ml Water
- 4 Medium free range eggs
- Zest of a lemon
- 375 g Self raising flour
- 1 tsp Table salt not sea salt crystals
- 2 tsp Cinnamon
- 1 tsp Allspice
- 1 tsp Ground nutmeg
For the icing:
- 350 g Unsalted butter
- 700 g Icing sugar
- 6 Tsp Good quality instant coffee
For the ganache:
- 100 ml Double Cream
- 150 g White chocolate finely chopped
- Tangerine gel food colour
- Sprinkles to decorate
Instructions
- Preheat the oven to 180C.
- Grease 3 x 7" cake tins and line the bottom with baking paper.
- Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
- In another bowl sift together the flour, baking powder, salt and spices.
- Add the dry ingredients to the wet ingredients and fold in until just combined.
- Spoon equally between the 3 tins and smooth out the top.
- Bake for 35 - 45 minutes or until a skewer comes out clean. Allow to cool and then carefully turn out from the tins.
- Whilst they are baking or cooling, make the icing.
- Mix the coffee with just enough boiling water to dissolve it. Allow to cool.
- Beat the butter until light, fluffy and pale.
- Add the icing sugar and beat until fluffy.
- Add the cooled coffee and mix in well.
- When the cakes are totally cold, trim down the tops so they are flat and even.
- Sandwich together with the coffee frosting, so you have a stack of 3 cakes.
- Coat the outside with the icing and smooth well, put the cake in the fridge.
- Make the ganache by heating the cream until just bubbling. Remove from the heat and stir in the chocolate until fully melted and the ganache is thick.
- Add food colour, a little at a time until the ganache is the colour you'd like. Allow to cool and thicken until it is spoonable consistency (you may need to put it in the fridge for this).
- Remove the cake from the fridge and drizzle the ganache.
- Add sprinkles and serve!
Nutrition
Calories: 1045kcal | Carbohydrates: 146g | Protein: 5g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 76mg | Sodium: 220mg | Potassium: 175mg | Fiber: 2g | Sugar: 119g | Vitamin A: 6365IU | Vitamin C: 1.5mg | Calcium: 70mg | Iron: 1mg