Midnight Pumpkin Layer Cake

sweetapolita.com

Melissa

subheading: For the Chocolate Cake Layer:

¾ cup 80 g all-purpose flour

¾ cup 150 g sugar

½ cup 60 g best-quality dark cocoa powder (see Sweetapolita’s Notes)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup 120 ml buttermilk, room temperature

⅓ cup 80 ml hot coffee

3 tablespoons 45 ml vegetable oil

1 egg room temperature

1 teaspoon pure vanilla extract

subheading: For the Spiced Pumpkin Cake Layers:

1 cup 200 g granulated sugar

½ cup 120 g packed light brown sugar

3 eggs room temperature

¾ cup 180 ml vegetable oil (or sunflower oil)

1 teaspoon pure vanilla extract

1 ¼ cups 300 ml pumpkin puree (canned)

2 cups 260 g all-purpose flour

1 tablespoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¾ teaspoon nutmeg

¾ teaspoon salt

subheading: For the Salted Caramel:

1 cup 200 g sugar

¼ cup 60 ml water

1 teaspoon lemon juice

½ cup 120 ml heavy cream

1 tablespoon unsalted butter

½ teaspoon pure vanilla extract

Generous pinch of sea salt

subheading: For the Chocolate Chip Cream Cheese Filling:

½ cup 115 g unsalted butter, room temperature

1 ½ cups 190 g confectioners’ sugar

Pinch of salt

1 teaspoon pure vanilla extract

1 8 oz 250 g package of cream cheese, cut into cubes, very soft

¾ cup 120 g mini chocolate chips

subheading: For the Glossy Dark Chocolate Frosting:

½ cup 115 g unsalted butter

1 ½ cups 300 g sugar

1 ¼ cups 150 g best-quality dark cocoa powder, sifted (see Sweetapolita’s Notes)

Generous pinch of salt

¾ cup 180 ml heavy whipping cream

½ cup 120 ml sour cream (full fat)

2 teaspoons pure vanilla extract

Edible gold stars for decorating (see Sweetapoilta’s Notes)

Directions at sweetapolita.com

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