Autumn Layer Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Ingredients
for
1
- 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
- ⅞ 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
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.
