SPICED PUMPKIN AND CHOCOLATE CAKE WITH MAPLE CINNAMON MASCARPONE FROSTING
SPICED PUMPKIN AND CHOCOLATE CAKE WITH MAPLE CINNAMON MASCARPONE FROSTING
I created this cake in the moment of celebration that was very significant to me and to this days it remains a very special recipe that I am very proud of.
Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Frosting
Course: Dessert
Servings: 6 -8
Author: Julia Frey of Vikalinka
Ingredients
- For the Chocolate Stout Cake layers
- 1/3 cups Guinness or other stout
- 2 tbsp strong black coffee
- 1/2 cups/ 115 gr unsalted butter
- 1/3 cups unsweetened cocoa powder
- 1 cups all purpose flour
- 1 cups sugar
- 3/4 tsp baking soda
- 1/2 teaspoons salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup creme fraiche/sour cream
For the Spiced Pumpkin Cake layers
- 1 cup + 2 tbsp flour
- 2/3 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp salt
- 1 tsp. cinnamon and 1/4 tsp. mixed pumpkin spice nutmeg, cloves, ginger
- 2/3 cup oil
- 2/3 cup white sugar
- 2 eggs
- 7 oz/200gr pumpkin puree
For the syrup
- 1/4 cup-simple syrup sugar and water in equal parts
- 2 tbsp-sloe gin or damson gin not regular gin
- For the Maple Cinnamon Frosting
- 500 gr/ 2 cups-Italian mascarpone
- 1 cup-icing sugar
- 1 tbsp-pure maple syrup
- 1 tsp-cinnamon
- 1 tsp-vanilla
- 1/2 cup-whipping/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 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.
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.
full recipe:
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