Name: Chocolate Pumpkin Cake (Gluten-Free)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 10 to 12 servings
Ingredients: 1-1/2 cups (180g) gluten-free flour blend or all-purpose flour; (If your GF blend does not have xanthan gum in it, add 1/4 tsp); 2/3 cup unsweetened cocoa powder; 2 tsp baking powder, gluten-free if needed; 1 tsp baking soda; 1 tsp espresso powder or instant coffee (not ground coffee), optional; 1/2 tsp kosher or fine sea salt; 1/2 cup buttermilk (low-fat is fine); 1 cup pure pumpkin purée (NOT pumpkin pie filling!); 1 tsp vanilla bean paste or extract; 3 large eggs; 1 egg yolk; 3/4 cup butter (1-1/2 sticks), softened to room temperature; 1 cup light or dark brown sugar; 1 cup granulated sugar; 3 oz cream cheese, at room temperature; 3 oz mascarpone cheese (or more cream cheese); 1-1/2 + 3/4 cups powdered sugar, divided; 2 tbsp unsweetened cocoa powder; 1/2 tsp vanilla bean paste or extract; 1-1/2 cups heavy cream; 1 tsp vanilla bean paste or extract