It’s a pumpkin patch that’s edible and you can enjoy all year! It’s mini pumpkins that’s made of strawberries! 9×13 DECORATED CAKE month is so fun!
Pumpkins, pumpkins, pumpkins!! You can see them almost everywhere you go starting October. It’s one of the signs of fall. Pumpkins, falling leaves, jackets, and indoor sports! So to celebrate Fall, I wanted to make a pumpkin patch cake! Before we go to the cake, here are some fun facts on pumpkins!
- Pumpkins are fruit, not vegetable. If it has seed inside, it is classified as fruit!
- National Pumpkin Day is October 26. How fitting since it’s close to Halloween!
- The largest pumpkin in North America weighs 1,065.9 kg and it even has a nickname. Tiger King!
- Pumpkin seeds is one of the unique seeds that you can eat.
- And last but not least, the largest pumpkin pie was 3,699 lbs, and was made in New Bremen, Ohio. I wonder how long it took for them to finish it!
Now onto the cake!! After everything is made, we are ready for assembly!! Prepare the chocolate cake, chocolate ganache, and chocolate cookie crumble.
First, pour all the silky chocolate ganache onto the surface of the cake. Isn’t so pretty??? It even glistens!!!
Sprinkle all the cookie crumble to make the dirt.
Prepare the chocolate dipped strawberries for the pumpkin.
Add some mint and you’ve got a pumpkin patch!!
Happy Baking!!
| Servings |
12 servings
|
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
- 1 cup heavy cream
- 1 cup semi sweet chocolate chopped into small pieces
- 1 1/2 cups of chocolate cookies crumbled into small pieces
Ingredients
Chocolate Cake
Chocolate Ganache
Chocolate Dirt
Pumpkins
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|
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray.
- In a stand mixer, mix together sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, vanilla, milk, and oil and combine.
- Add the boiling water and put the mixer on low until everything is combined.
- Scrape the bottom of the bowl with a spatula and mix everything together. The batter will look thin and this is normal.
- Pour the batter into the greased baking dish. Bake for about 30-35 minutes. Cool on a wire rack. The cake needs to be complete cooled before mixing with the frosting.
- Put the chocolate into a medium size bowl.
- Warm up the heavy cream to almost a boil.
- Pour the heavy cream onto the chocolate. DO NOT STIR. Cover with plastic wrap for about 5 minutes.
- Uncover the plastic and gently stir with a wooden spoon until it becomes smooth
- Heat up the orange candy melt and shortening for 15 minutes increments. Repeat 2 times and stir in between the heating.
- Dip the strawberries and put it on a parchment paper.
- Leave for 10 minute until it's dry.
- After the cake is cooled, pour the ganache on the cake and spread evenly.
- Sprinkle the crushed chocolate cookie on top of the ganache.
- Space out the pumpkin on top of the cookie.
- Add mint for vines.
Adapted from : Hershey and Live well bake often
