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Angled view of the cake with slice removed

Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Frosting

Julia Frey of Vikalinka
This spiced pumpkin and chocolate cake might just what your holiday table needs!
4.74 from 15 votes
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 813 kcal

Ingredients
  

For the Chocolate Stout Cake layers

  • cups / 80 ml Guinness or other stout
  • 2 tbsp strong black coffee
  • ½ cup / 115 g unsalted butter
  • cups / 45 g unsweetened cocoa powder
  • 1 cup / 130 g all purpose flour
  • 1 cup / 130 g sugar
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • 1 ½ tsp pure vanilla extract
  • ½ cup / 120 ml creme fraiche/sour cream

For the Spiced Pumpkin Cake layers

  • 1 cup + 2 tbsp / 130 g flour
  • tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp mixed pumpkin spice (nutmeg, cloves, ginger)
  • cup / 160 ml vegetable oil
  • cup / 135 g granulated sugar
  • 2 eggs large
  • 7 oz / 200 g pumpkin purée

For the syrup

  • ¼ cup / 60 ml simple syrup sugar and water in equal parts
  • 2 tbsp sloe gin or damson gin not regular gin

For the Maple Cinnamon Frosting

  • 2 cups / 500 g Italian mascarpone
  • 1 cup / 130 g icing sugar
  • 1 tbsp pure maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ½ cup / 120 ml whipping cream or double cream

Instructions
 

  • Preheat the oven to 325F/160C.
  • Grease 2-8" round cake pans and line the bottoms with greased parchment paper. Set aside.

Chocolate layers

  • In a saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer, add cocoa powder while whisking continuously to avoid lumps until smooth. Set aside to cool.
  • Blend flour, sugar, baking soda, and salt in a different bowl. Mix eggs, vanilla and creme fraiche with an electric mixer in bowl no 3.
  • Now check on your chocolate mixture and make sure it’s cool enough to continue the process.
  • Add the chocolate mixture to the egg and creme fraiche mixture and blend them together.
  • Add flour mixture a little bit a time and beat on low speed until combined. Pour into the pan and level.
  • Bake in the preheated oven for 25-30 min. Always test your cakes for doneness with a toothpick or a cake taster. Cool on a wire rack.

Spiced Pumpkin layers

  • Mix flour, baking powder, baking soda, salt and spices. Then add oil, sugar and eggs, beat well to combine.
  • Add pumpkin and mix for 2-3 minutes until well incorporated.
  • Pour into the cake pan and level. Bake at 325 F/160C for 25-30 min, cool on a wire rack.

Sugar syrup for drizzling

  • Mix sugar syrup with sloe gin or any other liqueur of your choice.

Maple Cinnamon Mascarpone Frosting

  • Whip cold mascarpone until light, which will take no longer than 30 seconds, add pure maple syrup and icing sugar, beat until well incorporated for 30 seconds longer.
  • Add cinnamon, vanilla and whipping cream. Whip for 2 minutes until stiff.

Assemble the cake

  • When the cakes are cooled, split each layer in half. Brush each layer with some sugar syrup.
  • Divide Maple Cinnamon Frosting into 4 parts.
  • Stack the layers on top of each other so chocolate and pumpkin layers interchange. Fill the layers with ¾ of Maple Cinnamon frosting.
  • Then cover the entire cake with your crumb coat using the frosting from the part you'd set aside. Chill in the fridge for 20-30 minutes.
  • Then cover the cake with the remaining frosting and decorate with flowers if desired or leave it plain. Alternatively, you can lightly dust the cake with a touch of cinnamon.

Nutrition

Calories: 813kcalCarbohydrates: 78gProtein: 9gFat: 53gSaturated Fat: 35gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 141mgSodium: 409mgPotassium: 200mgFiber: 2gSugar: 54gVitamin A: 4321IUVitamin C: 1mgCalcium: 126mgIron: 2mg
Keyword chocolate pumpkin cake, pumpkin cake
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