Pumpkin Crepe Cake with White Chocolate Ganache

There are times when I have a grand vision for a recipe and it falls a bit short.  I have to admit that this is one of those times.  However, this tasted way too good not to share, so its imperfect exterior should not be a deterrent from trying it out.  I have been seeing crepe cakes around the blogosphere and I happen to be married to one of the world’s best makers of crepes, so I wanted to give it a try.  If you have seen the perfect towers of beauty on other blogs, just look away and imagine eating the cake instead of looking at it…

Definitely not perfection.  Delicious, nonetheless.  To make a crepe cake you need about 15 crepes which have completely cooled.  I strong-armed Harrison into making his crepes, and for 15 it took about 2 1/2 batches.  Use your favorite recipe or buy pre-made crepes.  Whatever you like.  Stack up the cooled crepes with a thin layer of pumpkin buttercream between each layer, chill, and then drizzle on the white chocolate ganache.  Chill again, then serve.  It is carbo overload heaven.

Pumpkin Buttercream
6 tablespoons butter, at room temperature
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
5-6 cups powdered sugar
1/2 cup pumpkin puree

In a stand mixer or a large mixing bowl with a hand mixer, beat the butter, vanilla, cinnamon, and ginger until the butter is smooth.  Add in 3 cups of the sugar, beating after the addition of each cup, and then mix in the pumpkin.  Add additional sugar until you have a thick but easy-to-spread frosting consistency.

Note: the buttercream started to “weep” a bit after several hours, so when I make this again I will first drain off some excess liquid from the pumpkin puree–to do this, just line a strainer with a paper towel and let the pumpkin drain for about 20 minutes.  If you are planning to serve and eat the cake within a couple of hours this should not be an issue.

White Chocolate Ganache
1/3 cup heavy cream
7 ounces good-quality white chocolate, broken into pieces
1 tablespoon butter

Heat the cream until hot, then remove from heat and stir in the chocolate until completely melted.  Whisk in the butter, and you are in business.

One more pumpkin-y recipe soon and then I promise to lay off for a while.  Thanks for reading!

-Angela

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5 Responses to Pumpkin Crepe Cake with White Chocolate Ganache

  1. Christine knapkins_com November 13, 2011 at 6:15 am #

    Hey Foodies, Angela's Crepe Cake with Ganache recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/614?source=blog

  2. Corina November 13, 2011 at 9:27 am #

    OMG! I don't care about perfection….I could eat it all and then ask for more :D

  3. Karen Harris November 13, 2011 at 1:36 pm #

    It looks pretty close to perfection to me! What a scrumptious looking dish. Where's my fork?!

  4. Angela November 13, 2011 at 4:14 pm #

    Christine, I will pass it on, thanks–and thank you Corina and Karen!

  5. Shawn November 13, 2011 at 6:33 pm #

    No apologies for the exterior…it looks delicious! Just the thought of pumpkin buttercream, crepes & white chocolate ganache is absolute genius :) I can't wait to have some too!

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