Kiara's Pumpkin Spice Olive Oil Cake With Vanilla Bean Mascarpone Filling & A Salted Chocolate Espresso Buttercream

This recipe makes one gorgeous 9 inch cake.

Olive Oil Cake

Dry Ingredients:

• 500g flour (feel free to sub for gluten free flour)
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon

Wet Ingredients:

• 3 eggs
• 1 cup extra virgin olive oil
• 1/2 cup sugar
• 1 can pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/4 cup milk



Instructions:

1. Preheat oven to 350ºF.
2. Grease a 9in cake pan. Line the bottom of the pan with a parchment paper round and proceed to grease the top of it.
3. Sift and combine all dry ingredients in a bowl.
4. In a separate bowl, combine eggs, olive oil, sugar, pumpkin puree and vanilla extract.
5. Slowly incorporate dry ingredients into the wet mixture. Add milk and stir until combined.
6. Pour cake batter into cake pan. Bake for 45 minutes to 1 hour, making sure the center comes out clean with a toothpick.
7. Remove from oven when fully cooked, put on cooling rack for 5 minutes. Proceed to remove cake from pan and leave on rack until fully cooled.

Vanilla Bean Mascarpone

Ingredients:

• 1 tablespoon vanilla bean paste
• 8oz mascarpone

Instructions:

1. Add ingredients to bowl and stir to combine.
2. Cut cake in half horizontally and fill in between layers with vanilla bean mascarpone.

Salted Chocolate Espresso Buttercream

Ingredients:

• Double shot of espresso (my personal favorite is Canyon Coffee)
• 2 sticks of unsalted butter, softened
• 500g powdered sugar (add more or less, this is dependent on texture you're looking for)
• 37.5g cocoa powder
• 37.5g melted dark chocolate
• 2 teaspoons sea salt (Maldon!)
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

1. Cream 2 sticks of butter with handheld mixer or standing mixer for about 1 minute.
2. Add cooled espresso, sifted powdered sugar, sifted cocoa powder, melted dark chocolate (make sure this is room temperature), sea salt and vanilla extract. Mix until combined.
3. Incorporate milk slowly, until texture you desire is reached.
4. Crumb coat cake before adding final layer of frosting and voila! Decorate as desired and make sure to save a slice for yourself!