Pumpkin cake with chocolate ganache filling and maple cream cheese frosting.
Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds and spray again. Set aside.
Place the chocolate chips and cream in a microwave safe bowl. Microwave for about 30-60 seconds. Stir until glossy.
Gradually add in powdered sugar, while mixer is on low speed.
Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
Pipe a rim of frosting around the edge of the cake and then spread about 1/2 cup ganache on the first layer of cake. Repeat with second cake layer.
Place the third cake layer, bottom-side up, on top and frost with a crumb coat.