Autumn Layer Gateau

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Autumn Layer Gateau
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2 h. 15 min.


For the pumpkin cake
1 cup sugar
½ cup sunflower oil
1 cup Pumpkin puree
½ tsp vanilla extract
2 eggs
1 cup all-purpose flour
1 ½ tsps Baking powder
1 tsp baking soda
1 pinch salt
2 tsps ground cinnamon
For the chocolate cake
2 cups all-purpose flour
1 cup sugar
1 cup cocoa powder (scant)
2 tsps Baking powder
1 ½ tsps baking soda
½ tsp salt
2 tsps Espresso powder
1 cup milk
½ cup sunflower oil
2 eggs
1 tsp vanilla extract
cup boiling water
For the frosting
3 cups cream cheese
¾ cup unsalted butter
0.333 cup Maple syrup
½ cup milk
1 tsp vanilla extract
4 ½ cups powdered sugar
How healthy are the main ingredients?
cream cheesesugarMaple syrupeggsaltcinnamon

Preparation steps

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.
For the pumpkin cake: sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon in a mixing bowl.
Whisk together the sugar and oil until blended, then whisk in the vanilla and pumpkin puree.
Beat in the eggs, one at a time and then gradually add the flour mixture.
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.
For the chocolate cake: sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, salt and espresso powder in a mixing bowl.
Add the milk, oil, eggs and vanilla and beat until well combined. Whisk in the boiling water.
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.
For the frosting: combine all the ingredients in a large bowl and beat until smooth, gradually adding the icing sugar until thick and spreadable.
Slice through each cake horizontally - making 3 layers for the pumpkin cake and 2 layers for each chocolate cake
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.
Spread the remaining frosting over the top and sides of the cake, using the back of a spoon to make swirls.