Even though it’s not even December yet, I feel like it’s a New Year.
Let me back up.
For long time readers of my blog, y’all know I basically use this as a space to complain about my life. It’s like free therapy and y’all are my therapists! The main source of my angst was work. I’m a lawyer and needless to say, it’s not as glamourous as it seems on tv and in movies. When I went to law school, it was nothing like Legally Blond. I totally blame Reese Witherspoon for my unrealistic expectations.
Well, after years of stress and misery and angst and second guessing myself, I finally made a move this past summer. I left my job for the first time in my life without having another one lined up. It was terrifying but liberating. I was THIIIIIIIIIIS close to giving up on the profession altogether but I thankfully found a job where I’m still a lawyer but the stress level is cut WAY down.
Let me tell you, when people ask me what I’m up to nowadays, I can’t stop smiling because I’m actually happy. It’s a word I wouldn’t have used to describe myself in the past five years.
I be all like:
Top of the mountain, twirling like a madwoman, singing Julie Andrews at the top of my lungs happy. Don’t worry – I’m still a snarky pessimistic bitch at heart. The dark ‘n twisty doesn’t disappear overnight, y’know!
This is the first time I’ve blogged since the summer and also the first time I’ve participated in my beloved Sunday Supper group since I don’t even know when. My good friend, DB of Crazy Foodie Stunts, is hosting today and when he asked me to join in, I was like, hell yeah.
Then I discovered the theme for today was veggies and I thought to myself “you don’t make friends with salad”
Just kidding, you guys! I’m a lazy SOB so I wasn’t going to be grating up carrots for carrot cake (as much as I love it). The perfect solution was pumpkin. It’s a veggie, right?
Since I love shoving cheesecake into cake, that’s what I did for you today. Two layers of pumpkin cake with an entire pumpkin cheesecake right in the middle, soldered together with melted chocolate and then covered in dark chocolate ganache. It’s huge, it’s decadent, it takes ten hours to make (only a slight exaggeration) and it’s meant for sharing with those you love.
Make sure to check out everyone’s vegalicious recipes:
- Baked Eggplant Parmesan by The Crumby Cupcake
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegan Sandwich with Fresh Veggies by Healing Tomato
- Vegetable Pizza by Feeding Big and more
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Before getting started, make sure you have all the ingredients. There are 4 elements to this cake: 2 layers of pumpkin cake, 1 pumpkin cheesecake, chocolate ganache and 2 cups of melted chocolate chips.
2 packages of cream cheese, room temp
1 cup sugar
1 1/4 cup pumpkin puree
3 large eggs, room temp
1 tsp vanilla extract
1 tsp rum extract (optional)
3 tbsp flour
3 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp salt
Preheat the oven to 350 degrees F. Line an 9-inch springform pan with parchment paper. Wrap tightly with a large sheet of aluminum foil.
Beat the cream cheese and sugar on medium speed until smooth and fluffy. Add the pumpkin and mix completely. Beat in the eggs one at a time, scraping the sides of the bowl down after each addition. Add the vanilla, rum extract, flour, spices and salt and mix until completely incorporated. Pour the cheesecake mix into the prepared pan.
Place the pan into a large baking pan. Place them both into the oven and carefully pour water into the large pan until it is nearly full. This water bath will prevent the surface of the cheesecake from cracking.
Bake until the cheesecake is set at the edges and only slightly jiggles in the centre, approximately 50-60 minutes. When the cheesecake is done, turn the oven off and open the oven door slightly. Leave the cheesecake in the oven with the door open to cool for one hour. The gradual cooling with help eliminate cracking. Place the cheesecake into the fridge to chill for at least four hours, preferably overnight before assembling the cake.
Pumpkin Cake (adapted from the New York Times)
1/2 cup unsalted butter, room temp
2 cups flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp allspice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups granulated sugar
3 large eggs, room temp
1 1/2 cup plain pumpkin purée
Preheat oven to 350 degrees F. Butter two 9-inch round cake pans. Line the bottoms with parchment paper. Butter the parchment paper.
In a large bowl, whisk the flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt.
In the bowl of your electric mixer or a large bowl with an electric hand mixer, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the pumpkin purée. The mixture may look slightly curdled – don’t be alarmed! Stir in flour mixture in two portions and mix until smooth.
Divide the batter into the pans and bake in the middle of oven until springy to the touch and a cake tester comes out clean, about 20-30 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, turn onto racks and peel off the parchment paper. Let the cakes cool completely.
8 ounces dark or bittersweet chocolate, finely chopped
1 cup whipping cream
1/4 cup unsalted butter
Heat the cream in a small saucepan over medium heat. Once it simmers, pour half of the cream into the chopped chocolate and stir together to start melting the chocolate. Pour the rest of the cream in and stir until all the chocolate has melted. Add the 1/4 cup butter and stir until it has dissolved. Let the ganache cool for at least an hour.
Melt 2 cups of chocolate chips in the microwave (in 15 second increments) or in a heatproof bowl over a pan of simmering water.
Place one layer of the cake on your plate. Trim the top if it is uneven. Pour half of the melted chocolate over top and smooth. Place the cheesecake on top and pour the other half of melted chocolate over the cheesecake. Place the second layer of cake on top. If the layer is uneven, trim it. Once the ganache has cooled and thickened, pour it over the cake. It doesn’t need to be perfect – the more rustic the better!
Store the cake in the fridge. Take it out 20 minutes before serving.