makes 2 layer 8-inch cake or 4 cans
Cake
7-1/2 oz unbleached all-purpose flour2 tsp pumpkin pie spice
1 tsp instant espresso powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
8 3/4 oz granulated sugar
4 oz unsalted butter
3 large eggs, room temperature
1 (15-oz) can unsweetened pumpkin pureé
1. Adjust oven rack to middle position and heat oven to 350℉. Spray bottom two 8-inch round cake pans with cooking spray, line with parchment paper, grease parchment and side of pans. Coat pans with flour and tap out excess.
2. Whisk flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt together in bowl. In the bowl of a stand mixer fitted with paddle attachment, beat sugar, butter, and eggs on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low, add pumpkin pureé, and mix until incorporated. Slowly add flour mixture and mix until only few small flour streaks remain, about 30 seconds.
3. Divide batter evenly into prepared pans/cans. Bake until toothpick inserted in center comes out clean, 20-25 minutes (cans take about 30-40 min). Let cool on wire rack for 10 minutes. Invert cakes onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely.
Frosting
12 oz unsalted butter, cut into pieces and softened
4 tbsp heavy cream
1 tsp pure vanilla extract
1/4 tsp fine sea salt
12 oz confectioners' sugar, sifted
1 tbsp instant espresso powder1 tsp pumpkin pie spice1.5 tsp cocoa
4 tbsp heavy cream
1 tsp pure vanilla extract
1/4 tsp fine sea salt
12 oz confectioners' sugar, sifted
1 tbsp instant espresso powder1 tsp pumpkin pie spice1.5 tsp cocoa
1. In the bowl of a stand mixer fitted with paddle attachment, beat butter, cream, vanilla, and salt on medium-high speed until combined.
2. Reduce speed to medium-low, slowly add confectioners' sugar, instant espresso and cocoa, and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.
Assembly
Place one layer of cake on a cake stand or serving platter, spread a thick layer of frosting evenly on top. Invert the second cake layer and place onto of frosting. Spread remaining frosting on top and side of cake decorated with shaved chocolate
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