Ginger Cake with Pumpkin Creme Mousseline + #bakeamericacakeagain

Today is the day! The Vanilla Bean Baking Book (affiliate link) is now available! I’m so excited to share it with you. To celebrate, I have a new recipe and these #bakeamericacakeagain tattoos that I am giving away. The lovely FauxMartha and my husband helped me come up with this hashtag to celebrate both my book and the **Election** (remember to vote today, fellow Americans!) Details for the giveaway is below.

#BakeAmericaCakeAgain Tattoo Giveaway

Ways To Enter For A Chance To Win
1. Comment on this post below.
2. On my Instagram post tag a friend and use #bakeamericacakeagain in your comment.
3. You can also use both method #1 and #2 to increase your chances of winning. I will select 8 winners from the site and 5 winners on Instagram to receive the tattoos.
***No purchase necessary. Open to the U.S. and Canada only.***

(This chocolate cake with chocolate buttercream pictured is a recipe from the new book (affiliate link); I made it for segment on WCCO-TV. You can watch the episode here.)

Ginger Cake with Pumpkin Mousseline and Chocolate

This ginger cake is adapted from two recipes in my book; the white cake and the pastry cream recipes. I’ve added both fresh and ground ginger to the cake. Mousseline is a basically pastry cream with butter added to it, and it makes the most amazing buttercream. I’ve used my pumpkin pastry cream recipe as the base here, but you could use regular pastry cream if pumpkin isn’t your thing.

Ginger Cake

1 cup whole milk
¼ cup sour cream
5 egg whites
2 teaspoons pure vanilla extract
1 ½ cups sugar
1 tablespoon fresh ginger, grated on a microplane zester (or very finely minced)
2 ¼ cup all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons ground ginger
½ teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into 1-inch pieces

Pumpkin Mousseline

1 cup pure pumpkin puree
1/4 cup (50g) brown sugar
6 egg yolks
1 cup (198g) granulated sugar
¼ teaspoon salt
¼ cup (28g) corn starch
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, cold
1 tablespoon black strap rum (optional)
24 tablespoons unsalted butter (g) at room temperature
3 ounces (85g) bittersweet chocolate, melted

For The Ginger Cake

Adjust an oven rack to the middle position, and preheat the oven to 350F. Line two 8-inch cake pans with 2-inch sides with parchment paper.

In a large measuring cup with a pourable spout, whisk together the milk, sour cream, egg whites, and vanilla. Set aside.

In a small bowl, combine the sugar and fresh ginger, using your fingers to work the ginger into the sugar.

In the bowl of a standing mixer fitted with a paddle, combine the flour, ginger-sugar mixture, baking powder, ground ginger, and salt. On low speed, add the butter pieces one at a time and mix until the mixture resembles coarse sand. Slowly add half the wet ingredients to the mixer. Increase the speed to medium, and then beat the batter until the ingredients are incorporated, about 30 seconds (the butter in the batter may still look a little bumpy). Add the rest of the wet ingredients, and beat again on medium until combined. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times. Divide the batter between the prepared cake pans and smooth the tops. Tap the pans on the counter 2 times each (this helps get rid of any bubbles).

Bake the cake for 17-22 minutes, rotating the pans halfway through, until the cakes are golden brown and pull slightly away from the sides, and a toothpick inserted inside the cakes comes out clean.

For The Mousseline

Combine the pumpkin puree and brown sugar in a small saucepan and heat over low heat, stirring continuously until the sugar has dissolved. Turn up the heat to medium and continue to heat the pumpkin, stirring constantly, until it comes to a boil (the mixture is quite thick, so you need to look for slow bubbles). Once the puree is bubbling, turn the heat down to medium-low and cook for about 5 minutes, still stirring. Remove the puree from the heat.

In a small saucepan over medium-low heat, heat the milk and heavy cream until just scalded. Remove from the heat and pour into a medium measuring cup with a pourable spout.

In the bowl of a standing mixer fitted with a paddle attachment, beat the egg yolks, granulated sugar, and salt on medium-high until very thick and pale yellow (about 5 minutes). Scrape down the sides and add the cornstarch. Turn the mixer to low and mix until combined.

With the mixer running on low, very slowly add the hot milk mixture. Mix until combined. Scrape down the sides, and add the pumpkin. Mix again on low until completely combined.

Transfer the mixture to a medium heavy-bottomed sauce pan. Cook over medium heat, stirring constantly with a wooden spoon, until the pastry cream becomes very thick and begins to boil, about 5-7 minutes. Switch to a whisk and whisk the mixture for another 3-4 minutes, until the pastry cream becomes thicker, almost like a pudding. (This is where you want to make sure to cook out the corn starch. Whisk constantly, until the pastry cream is smooth and glossy.) Remove from the heat, and strain the pastry cream into another medium-sized bowl. Stir in the vanilla, butter, and rum (if using). Cover the pastry cream with plastic wrap, making sure the wrap sits directly on top of the cream (this will help keep it from forming a skin). Place in the freezer for 15 minutes, then move to the refrigerator and keep it there until cool.

Remove the pastry cream from the refrigerator, and let it come to room temperature. Place it in the bowl of a stand mixer fitted with a whisk attachment. Beat the pastry cream on low speed, adding 1 to 2 tablespoons of butter at a time, beating well after each addition. When the butter has been completely incorporated, scrape down the sides of the bowl and increase the speed to medium. Beat the buttercream for a minute or two, until completely smooth.

To Assemble The Cake

Line two baking sheets with parchment paper. Cut each layer of the cake in half horizontally, to make a total of four layers, and place the layers on the prepared pans, cut side down. Top three of the layers with a thin coating of the melted chocolate, spreading it thin and evenly along the whole surface of each layer. Let the chocolate set before frosting (you can put the layers in the freezer for 2-3 minutes to speed this up).

Put one cake layer, chocolate side up, on a turntable or serving plate and top with 1/2 cup of buttercream. Repeat with two more chocolate-covered layers and then top with the remaining chocolate-free layer. Finish frosting the cake with the remaining buttercream.