4 Layer Chocolate-Pumpkin Cake

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I know... it looks so delicious, perfectly divided chocolate cake and pumpkin filling and to make it even better, every bite was fluffly and full of flavor, chocolate and pumpkin are really soul mates, this cake was simply delicious, of course there is nothing left anymore, so go ahead and make it :)

- 4 eggs divided

- 1/2 c. flour

- 1/4 c. of sugar

- 1/2 c. of sugar

-1/3 c. cocoa powder

- 1/2 teaspoon of baking soda

- 1/4 teaspoon of salt

- 1/3 c. water

- 1 teaspoon of vanilla

- 1 tablespoon of sugar

1. Beat egg yolks on high speed for 3 minutes unitl fluffy, gradually add 1/2 c. of sugar and mix unitl almost disolved. In a small bowl combine flour, cocoa, baking soda and salt. Add to egg yolk mixture alternating with water and vanilla, just until combined.

2. In another bowl beat egg whites until soft peeks form, add 1 tablespoon of sugar and beat until hard picks form. Stir the previous mixture carefully. Put the mixture in a prepared rectangular pan and bake at 375°C for 15 minutes. Take it out, let it cool and cut the thin cake in four. Cover each piece with pumpkin filling and make a tower.

Filling:

- 1 c. pumpkin puree

- 1/4 c. flour

- 1/3 c. unsalted butter

- 3 tablespoons of shortening

- 1 3/4 c. icing sugar

- 1 teaspoon of cinnamon

1. In a small pot boil pumpkin puree and flour (it will thicken a lot). Remove from heat and let cool. In a medium bowl beat butter, cinnamon and shortening until light and fluffy, carefully add the icing sugar until combined, then add the pumpkin and flour micture. Refrigerate for 30 minutes.

Do you want a close up? Sure!

*Make a chocolate ganache by melting 3/4 c. of bittersweet chocolate and 1/2 c. of heavy cream

Cut a slice, take a fork and enjoy!