7 ounces (1 cup) sugar, divided
5 ounces (1 1/4 cup) cake flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
5 large eggs (2 whole, 3 separated)
6 tablespoons vegetable oil
7 ounces (3/4 cup canned pure pumpkin puree)
Heat oven to 325. Place 3/4 cup of the sugar in a large bowl. Add the cake flour, baking powder, pumpkin pie spice, and salt and whisk to combine. Add the vegetable oil, the pumpkin, the 2 whole eggs, and the 3 yolks, reserving the whites. Whisk together until just combined. Batter will be thick.
Place the 3 egg whites into a stand mixer bowl or other mixing bowl if you have an electric hand beater. Start beating on high. When the whites look frothy, slowly pour in the remaining 1/4 cup sugar. Beat until soft peaks form.
Fold in 1/3 of the egg whites until just a few streaks remain. Fold in half the remaining egg whites until just a few streaks remain. Fold in the rest of the egg whites. Scrape the batter into an ungreased tube (Angel food) pan. Bake at 325 for 30 to 40 minutes until cake is set and springy to the touch in the center.
Place tube pan upside down on a wire rack and let it cool completely, about 1 hour. While the cake cools, make the ganache (below). Run a knife around the edge and center cone of the tube pan and pull out the cake. Run the knife around the bottom and remove the cake to the wire rack set over a rimmed baking sheet.
Pour the chocolate ganache over the cake and let set for at least 10 minutes. Cut into slices and serve.
6 ounces dark chocolate chips
1/2 cup heavy cream
Place chocolate and cream in a microwave safe bowl. Microwave in 30 second intervals, whisking between, until fully melted and smooth. Set aside to cool and thicken slightly while the cake cools. If the ganache thickens too much, microwave it in 5 second intervals and stir until it has a thick pouring consistency.
Comments