SPICED PUMPKIN AND CHOCOLATE CAKE WITH MAPLE CINNAMON MASCARPONE FROSTING

This past weekend my little blog turned TWO! It’s truly hard to believe it’s been two years since I first pressed ‘publish” and began this intense love affair.

I am not exaggerating in the least when I call blogging my love. The last two years have been an exciting journey of self-discovery.

I learned incredibly empowering things about myself-I can acquire any skill I like, my creativity never runs out, I work hard for what I love.

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

1. Preheat the oven to 325F/160C.
2. Grease 2-8" round cake pans and line the bottoms with greased parchment paper. Set aside.
3. ..................................

for full instruction please see : vikalinka.com

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