This cake makes a great addition to any Thanksgiving celebration. Find all the recipe ideas you need in our Thanksgiving Recipe Collection! I’m a huge fan of finishing any holiday meal with a bang. The appearance of a big show-stopping dessert is when a meal goes from a bit of fun to a real celebration! The inspiration for this cake came when I was getting ready for a Thanksgiving dinner with family and friends. I wanted to make something a bit more spectacular than we would normally have. I knew where I needed to start because my family would revolt if dessert did not have spiced pumpkin somewhere. But I also wanted chocolate because moist, dark chocolate cake is the sort of decadent dessert I can really get excited about! It may not be not be obvious, but pumpkin and chocolate make a fantastic combination, like with this Pumpkin Pie with Chocolate Swirl! The combination of silky chocolate and spiced pumpkin with make you swoon, especially when layered with luxurious mascarpone frosting!
Pumpkin and chocolate cake
I made this cake for a special occasion, which is why it has a bit more happening than with some cakes. To make this celebratory cake I combined two of my favourite cake recipes and invented a new favourite frosting. It has two layers of Chocolate Stout Cake and two layers of Spiced Pumpkin Cake. I brushed each layer with a combination of Demerara sugar and the beautiful flavour of Sloe Gin syrup. The frosting makes me really happy! It is light and fluffy mascarpone frosting with maple and cinnamon. A dream! If you are like me and are wondering whether spiced pumpkin and chocolate go together you have to make this cake. Make it, make it, make it! This cake boasts all the gorgeous flavours of autumn and will be the most beautiful finish to your Thanksgiving dinner.
Recipe notes
To make sure your cake is beautifully frosted always start with a crumb coat. Cover your cake with a thin layer of frosting to seal all crumbs and put it in the fridge for 20-30 minutes to chill. Then finish it off with more frosting and whatever design you choose. Some brands of mascarpone (especially mascarpone available in America) may separate when made into this frosting. To prevent this from happening, combine both mascarpone and cream when well chilled and do not over beat. If the problem persists, try whipping the heavy cream first, then folding it into the mascarpone.
More cake recipes
Black Forest Cake Christmas Chocolate Cake Black and White Chocolate Cake Naked Cake with Mascarpone Cream and Crushed Strawberries
