Rustic-Looking Dark Chocolate Cake with Pumpkin Buttercream and a Caramel Filling

thetoughcookie.com

Collin D

subheading: For the caramel layer:

200g (or 1 cup) granulated sugar

½ teaspoon table salt

60ml (or ¼ cup) water

30g (or 2 tablespoons) unsalted butter, cubed

120ml (or ½ cup) heavy whipping cream

subheading: For the chocolate cake layers:

290g (or 1⅓ cup + 2 teaspoons) granulated sugar

240g (or 1 cup + 4 teaspoons, packed) light brown sugar

120ml (or ½ cup) sunflower oil, or another neutral tasting vegetable oil

2 large eggs (about 110g)

½ teaspoon vanilla extract

60ml (or ¼ cup) hot water

1 teaspoon instant coffee powder

240ml (or 1 cup) buttermilk

260g (or 2 cup + 4 teaspoons) all-purpose flour

180g (or 1½ cup + 2 teaspoons) Dutch-processed cocoa powder

1½ teaspoons baking soda

1½ teaspoons baking powder

¼ teaspoon salt

subheading: For the spicy pumpkin puree:

240g (or 1 cup) homemade or store bought pumpkin puree

28g (or 2 tablespoons) unsalted butter

110g (or ½ cup, packed) light brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

subheading: For the buttercream base:

240g (or 1 cup + 3 tablespoons + 1 teaspoon) granulated sugar

¼ cup water

4 large egg whites (about 130g, or ½ cup)

225g (or 1 cup) unsalted butter, cubed and softened at room temperature

subheading: For the ganache layer:

90g (or 3 ounces) dark chocolate

20g (or 5 teaspoons) granulated sugar

60ml (or ¼ cup) heavy whipping cream

15g (or 1 tablespoon) unsalted butter

Directions at thetoughcookie.com

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