Fall is the festive time for pumpkin and spice. If you are into baking, this chocolate pumpkin ganache cake trifles is worth to try.
With chocolate chips all over the trifles, it’s a no wonder adults and kids would enjoy this cake.
The easiest way to start this dessert is by using an instant cake mix.
You would need 16.5-ounce white cake mix, 1 cup of water, 4 egg whites, ½ cup vegetable oil, 2 cups chocolate chips, 1 ½ cups of heavy cream, 1 cup of pumpkin puree, 1 tsp. ground cinnamon, ½ tsp. ground cloves.
Though there are choices of canned pumpkin puree, you can actually make it from scratch.
You will only need to roast or steam pumpkin and mash it into a puree. By making it your own, you don’t have to worry about added sugar or preserving agents on your chocolate pumpkin trifle.
Let’s Start Making It
Preheat your oven to 350 degrees. In a large bowl, put white cake mix, water, egg whites, and vegetable oil together.
Mix it with a hand mixer on low speed for about thirty seconds. Bake the mix on a muffin tin tray that has been sprayed with cooking oil.
You can also use cupcake liners on it. Fill each tin with the cake mix, only slightly more than halfway up. Bake the cake for around 30 minutes.
On a saucepan, put the pureed pumpkin, chocolate chips, heavy cream, ground cloves, and cinnamon. Cook until dissolved on medium heat.
After the ganache mixture is combined, let sit and put it in a refrigerator for at least 2 hours once it’s cooled down. Next, whip until it becomes fluffy and light.
Now you have your cake and ganache, you can start putting it in layers. Start by placing the cake on the bottom of a jar, bowl, or glass.
Work your way up by alternatively put the ganache over the cake. Top it off with whipped cream or ice cream. You can also add a sprinkle of chocolate chips or pecans on top.
The chocolate pumpkin trifle recipe is one of the easiest pumpkin dessert recipes to make.
Now you have it on your hand, let’s start making this delicious dessert and good luck!
- 1 16.5 ounce white cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites
- 2 cups chocolate chips
- 1 cup pumpkin puree
- 1 ½ cups heavy cream
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- Preheat oven to 350 degrees.
- Beat first 4 ingredients in a large mixing bowl on low speed for about 30 seconds or until mixed together.
- Spray 24 muffin tins with cooking spray, or line with cupcake liners. Fill each slightly more than half full.
- In a medium saucepan, combine chocolate chips, pumpkin puree, heavy cream, cinnamon and ground cloves. Cook over medium heat while stirring until mixture thickens.
- Refrigerate chocolate pumpkin sauce for 2 hours, or until completely chilled, and then use a hand mixer and whip the ganache until light and fluffy.
- Layer cupcakes and chocolate pumpkin ganache in mason jars.