Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Frosting

• Produce

  • 7 oz Pumpkin puree

• Refrigerated

  • 1 Egg, large
  • 2 Eggs

• Condiments

  • 1 tbsp Maple syrup, pure
  • 1/4 cup Simple syrup

• Baking & Spices

  • 2/3 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/3 cups Cocoa powder, unsweetened
  • 2 1/8 cups Flour
  • 1 cup Icing sugar
  • 1 tsp Salt
  • 1 cups Sugar
  • 1 tsp Vanilla
  • 1 1/2 tsp Vanilla extract, pure
  • 2/3 cup White sugar

• Oils & Vinegars

  • 2/3 cup Oil

• Drinks

  • 2 tbsp Coffee, strong black

• Dairy

  • 1/2 cups Butter, unsalted
  • 1/2 cup Creme fraiche/sour cream
  • 500 g Italian mascarpone
  • 1/2 cup Whipping/double cream

• Beer, Wine & Liquor

  • 1/3 cups Guinness or other stout
  • 2 tbsp Sloe gin or damson gin

Found on vikalinka.com

Description

Ingredients

• ⅓ cups Guinness or other stout
• 2 tbsp strong black coffee
• ½ cups/ 115 gr unsalted butter
• ⅓ cups unsweetened cocoa powder
• 1 cups all purpose flour
• 1 cups sugar
• ¾ tsp baking soda
• ½ teaspoons salt
• 1 large egg
• 1½ tsp pure vanilla extract
• ½ cup creme fraiche/sour cream
• 1 cup + 2 tbsp flour
• ⅔ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp salt
• 1 tsp. cinnamon and ¼ tsp. mixed pumpkin spice (nutmeg, cloves, ginger)
• ⅔ cup oil
• ⅔ cup white sugar
• 2 eggs
• 7 oz/200gr pumpkin puree
• ¼ cup-simple syrup (sugar and water in equal parts)
• 2 tbsp-sloe gin or damson gin (not regular gin)
• 500 gr/ 2 cups-Italian mascarpone
• 1 cup-icing sugar
• 1 tbsp-pure maple syrup
• 1 tsp-cinnamon
• 1 tsp-vanilla
• ½ cup-whipping/double cream

Directions

• Preheat the oven to 325F/160C.
• Grease 2-8 round cake pans and line the bottoms with greased parchment paper. Set aside.
• 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.
• 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.
• Mix sugar syrup with sloe gin or any other liqueur of your choice.
• Whip cold mascarpone until light, which will take no longer than 1 minutes, add pure maple syrup and icing sugar, beat until well incorporated for 1 minute.
• Add cinnamon, vanilla and whipping cream.
• Whip for 2 minutes until stiff.
• 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 youd 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.