Pumpkin Tiramisu Cake

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PREP TIME: 30 MIN

COOK TIME: 30 MIN

TOTAL TIME: 1HR

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A fun take on the popular tiramisu this pumpkin chocolate cake version will be the talk of the party!

Ingredients

Chocolate Cake

• 2 Cups Flour
• 2 Cups Sugar
• 2 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Dutch Processed Cocoa Powder
• 1/4 Cup Cocoa Powder
• 1 Cup Butter Milk
• 3/4 Cup Hot Water
• 3/4 Cup Vegetable Oil
• 1/4 Cup Plain Yogurt
• 2 Large Eggs
• 1 Egg White
• 2 Tsp Instant Coffee
• 2 Tsp Vanilla

Pumpkin Marscapone Cream

• 6oz Marscapone
• 2/3 Cup Sugar
• 1 1/4 Cups Heavy Whipping Cream
• 1/2 Cup Strained Pumpkin Puree
• 1 Tsp Vanilla Extract
• 1 Tsp Pumpkin Spice
• 1/2 Tsp Cinnamon Tbsp Milk

Espresso Soak

1/4 Cup Warm Water

2 Tsp Espresso Powder

Instructions

Chocolate Cake

1. Preheat oven to 350F and prepare 2-8" pans or 3-6" pans with non stick spray and parchment paper.
2. In a bowl, whisk together your sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add your instant coffee to the warm water and also whisk oil, vanilla, eggs, yogurt and buttermilk.
3. Add the dry ingredients into the wet ingredients. Whisk well until everything is combined well. It is a runny batter.
4. Pour your batter evenly into prepared pans.
5. Bake for about 25-30 mins or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool completely.

Pumpkin Mascarpone Cream

1. In a stand mixer with a whisk attachment place the mascarpone, heavy whipping cream, pumpkin puree, sugar, vanilla and spices and beat on low speed until it starts to mix. Once mixture is pretty combined bump the speed up to High and it only takes a couple of minutes and the mixture will be fluffy and creamy.
2. Give it a mix to make sure its combined and creamy.

Assembling

1. I prefer to work with frozen or chilled cake to assemble. It helps to stabilize the cake and make an easier assemble. If you wrap each layer in plastic wrap after the cake is cooled and allow it to chill in the freezer for 2-3 hrs minimum your cake will be easier to work with for stacking.
2. Carefully cut the domes of the cake layers to have a flat layer to work with.
3. Mix the espresso powder to the warm water and give a light soak of espresso around the cake layer.
4. Using a piping bag pipe half of the pumpkin mascarpone onto the cake layer until its fully covered.
5. Add the next layer on top and pipe the rest of the pumpkin mascarpone on top.
6. Lightly dust the top of your cake with cocoa powder.
7. Allow the cake to set for 1-2 hours since it will be a litlle jiggly.
8. This cake feeds 15-20 people so have a party and enjoy!

TIPS

Your wet ingredients should always be room temp.

Cake can be stored in the fridge covered for 5 days.

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