It’s almost Halloween and this Pumpkin Cake with Brown Butter and Mascarpone is truly perfect for the occasion!
With a spooky spiderweb glaze and black chocolate bowls, combined with lots of pumpkin flavor inside, it’s perfect for the holiday.
You almost cannot imagine how good this cake smells! It’s got so many warm spices and lots of pumpkin, all perfectly balanced with a rich mascarpone cream. This cake really feels like a warm hug.
If you want to make a simpler version of the cake, you can skip the spiderweb glaze and the chocolate decorations. The cake will still taste just as amazing, I promise!
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake (incl. the spiderweb glaze technique) from start to finish:
Day 1
Pecan Milk Chocolate Crunch:
- 25 g caster sugar
- 20 g pecans
- 65 g milk chocolate (33%)
- 35 g Nutella
- 35 g feuilletine
- a pinch of salt
- Roast the pecans in the oven at 175°C / 347°F for 5–7 minutes.
- Carefully melt the sugar in a pan into a golden caramel, stir in the nuts and pour the mixture onto a piece of baking paper. Let it cool.
