The Nectar News - LilyBee Journal

Chocolate Filled "Pumpkin Cakes"

Chocolate Filled "Pumpkin Cakes"

Halloween Pumpkin Treats...because no one needs any more tricks in 2020.

Ingredients 

CAKES

2 sticks plus 2 Tbsp. butter

1 cup plus 3 Tbsp. granulated sugar

4 large eggs

1/2 vanilla bean (halved crosswise), split lengthwise

3 Tbsp. vegetable oil

1 Tbsp. baking powder

2 cups all-purpose flour

1/2 cup whole milk

1/2 tsp. orange food colour paste

GANACHE

1/2 cup heavy cream

 2 cups of chopped white chocolate or white chocolate chips

1/4 tsp. orange food colour paste

ASSEMBLY

2 cups chocolate hazelnut spread

12 small cinnamon sticks

Method

Preheat oven to 350°. Butter and flour two mini Bundt pans, each with 12 cavities. Alternatively, use 1 pan and bake cakes in 2 batches.

Beat butter, sugar, and eggs on high speed until well combined, light, and fluffy, about 2 minutes. Using tip of a sharp knife, scrape seeds from vanilla bean into bowl (or add vanilla extract). Add oil and mix again until well combined. 

In a separate small bowl, whisk together flour and baking powder. Add flour mixture and milk to creamed mixture and beat on high speed until flour is completely incorporated.

Fold in orange food colouring, then divide batter among pans, filling cavities three-quarters full. Bake until cake tops spring back slightly when touched. Let it cool in pan 15 minutes before turning out onto a wire rack. Chill in freezer for 20 minutes.

Meanwhile, make ganache: bring cream to a rolling boil; remove from heat and add chocolate, stirring until smooth. Measure out 1/2 cup ganache and stir in orange food colouring. Leave remainder white.

Once cakes are firm, use a serrated knife to level bottoms of cakes. Place cakes back into pan for stability and use a teaspoon to dig a 0.5cm deep trench around the centre hole of each, leaving 0.5cm of cake on both sides.

Make a cone by rolling up your LilyBee Wrap, leaving a hole at the skinny end. Place chocolate hazelnut spread in the wrap and pipe the chocolate hazelnut spread into trenches to just below level with cake.

Remove cakes from Bundt pans. Wash your LilyBee and then re-roll it into a cone and place orange ganache mixture inside. Pipe a thin orange line along outer and inner rims of cakes. Pair up cakes, turning one upside down and placing on top of the other to stick together. Refrigerate 15 minutes to set.

Wash your LilyBee and then re-roll it into a cone and place white ganache inside. Pipe ganache over cakes, starting in the centre and allowing ganache to drip down the sides. Place a piece of cinnamon stick in the centre of each cake.

Enjoy your Halloween treat and share your creation on social! Don't forget to tag us @lilybeewrap so we can see!

Original recipe on Oprah.com.

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