Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Frosting
This spiced pumpkin and chocolate cake might just what your holiday table needs!
Servings: 10
Ingredients
For the Chocolate Stout Cake layers
- 1/3 cups / 80 ml Guinness or other stout
- 2 tbsp strong black coffee
- 1/2 cup / 115 g unsalted butter
- 1/3 cups / 45 g unsweetened cocoa powder
- 1 cup / 130 g all purpose flour
- 1 cup / 130 g sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup / 120 ml creme fraiche/sour cream
For the Spiced Pumpkin Cake layers
- 1 cup + 2 tbsp / 130 g flour
- 2/3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp mixed pumpkin spice (nutmeg, cloves, ginger)
- 2/3 cup / 160 ml vegetable oil
- 2/3 cup / 135 g granulated sugar
- 2 eggs large
- 7 oz / 200 g pumpkin purée
For the syrup
- 1/4 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 This is an affiliate link.vanilla
- 1/2 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 3/4 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: 813kcal | Carbohydrates: 78g | Protein: 9g | Fat: 53g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 409mg | Potassium: 200mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4321IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg