Autumn Layer Gateau

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.