Delicious autumn chocolate cake based on pumpkin puree. The dessert smells wonderful, a mix of chocolate and pumpkin cake goes well together, and they rise perfectly and become fluffy. The last great addition to this deliciousness is the peanut butterscotch cream. Yummy! 🙂

Ingredients:

Pumpkin cake:

2 eggs
150 g of sugar
1 teaspoon of vanilla sugar
100 ml of oil
150 g pumpkin puree
130 g of flour
1/2 teaspoon baking powder
1/4 teaspoon of salt
1 teaspoon of Pumpkin pie spice

Chocolate cake:

80 g of flour
150 g of sugar
1 teaspoon vanilla sugar
60 g cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
120 ml of buttermilk
80 ml of coffee
45 ml of oil
1 egg

Peanut Butterscotch Cream:

250 g cream cheese
240 g of butterscotch mass
200 g heavy cream, chilled

Additional:

½ cup of chopped walnuts for toppings

Procedure:

Pumpkin Cake:

Line a rectangular form with dimensions of 23 x 31 cm with baking paper at the bottom. Preheat the oven to 170°C. Beat eggs with sugar and vanilla sugar until light fluffy. Then add the oil and blend until the ingredients are combined. Add the pumpkin puree and mix. In a separate bowl, combine flour with the baking powder, salt and pumpkin pie spice preferably sifted. Add to the pumpkin mass and gently mix until uniform. Pour the batter into a prepared mold, put in a preheated oven and bake for about 20-25 minutes. After baking, leave the cake into the oven turned off for 10 minutes and transfer into a wire rack to cool.

Chocolate Cake:

Prepare the same baking tin and line with baking paper. In a large bowl, combine flour, sugar, vanilla sugar, cocoa powder, baking powder, baking soda, and salt. In a second bowl, combine buttermilk, egg, oil and coffee. Add the wet ingredients to dry ingredients and mix until smooth. Pour the batter into the prepared mold. Put in a preheated oven and bake for about 20-25 minutes. Leave in the oven turned off for another few minutes and transfer into a wire rack to cool.

Peanut Butterscotch Cream:

In a metal bowl cream together the butterscotch mass and cream cheese. Pour in the heavy cream and beat for about 2-3 minutes or until the cream is fluffy and thick. Butterscotch mass is already sweet so no need to add sugar.

Assemble:

Spread 2/3 of the peanut butterscotch cream on the pumpkin cake and cover with the chocolate cake. Evenly spread the left cream on the top of the chocolate cake and sprinkle it with chopped nuts 🙂

Enjoy!

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