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Autumn Layer Gateau

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Autumn Layer Gateau
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
0
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Ingredients

for
1
For the pumpkin cake
1 cup
½ cup
1 cup
½ teaspoon
2
1 cup
1 ½ teaspoons
1 teaspoon
1 pinch
2 teaspoons
ground cinnamon
For the chocolate cake
2 cups
1 cup
1 cup
cocoa powder (scant)
2 teaspoons
1 ½ teaspoons
½ teaspoon
2 teaspoons
1 cup
½ cup
2
1 teaspoon
cup
boiling water
For the frosting
3 cups
¾ cup
0.333 cup
½ cup
1 teaspoon
4 ½ cups

Preparation steps

1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 deep 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.
2.
For the pumpkin cake: sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon in a mixing bowl.
3.
Whisk together the sugar and oil until blended, then whisk in the vanilla and pumpkin puree.
4.
Beat in the eggs, one at a time and then gradually add the flour mixture.
5.
Spoon into 1 tin and bake for 35-40 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the chocolate cake: sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt and espresso powder in a mixing bowl.
7.
Add the milk, oil, eggs and vanilla and beat until well combined. Whisk in the boiling water.
8.
Divide between the remaining tins and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
9.
For the frosting: combine all the ingredients in a large bowl and beat until smooth, gradually adding the icing sugar until thick and spreadable.
10.
Slice through each cake horizontally - making 3 layers for the pumpkin cake and 2 layers for each chocolate cake
11.
Assemble with a chocolate layer on the bottom. Spread with a thin layer of frosting. Add a pumpkin layer and spread with a thin layer of frosting. Repeat the layering and frosting, ending with a chocolate layer.
12.
Spread the remaining frosting over the top and sides of the cake, using the back of a spoon to make swirls.