Happy Monday guys! Today’s recipe is No Bake Pumpkin Cake – so creamy, chocolatey and simply irresistible!
I’m telling you guys, this cake is just perfection – biscuit layers, with mascarpone and cream, pumpkin & of course, lots of chocolate. Oh, and on top – my fav caramelized pecans. We really enjoyed this cake and I honestly had a bit too many pieces, but it really was amazing.
It’s also so simple to make, I actually used digestive biscuits for the layers, soaked in some strong espresso & brandy mix. So no flour, no baking, no fuss really. The other main ingredients are the mascarpone & cream mixture, pumpkin and some chocolate spread (like a jar of it 😀 ). This beautiful cake was topped up with some caramelized pecans for a crunchy finish.
I have originally seen the recipe in a website and I thought this all sounded pretty delicious so I couldn’t wait to try it. I’ve changed quite a few thing but I got the main idea from there.
Here’s how to make the No Bake Pumpkin Cake
[amd-yrecipe-recipe:56]
What I really love about this cake is that the more it stays in the fridge, the tastier it gets. The biscuits really soften and soak the espresso & brandy mixture. It tastes so much better in a few days time (not that anyone could wait that long :-D).
I hope you guys love this recipe as much as we did. Stay tuned for more yummy recipes coming very soon. I’m really into party/festive recipes at the moment ( 7 weeks till Christmas yay!) so make sure to check my blog. I promise they’ll be very tasty and simple to make and your friends and family will simply love them. 🙂 If you don’t want to miss a post, simply hit the subscribe button. 🙂 I hope you all have a lovely and productive week. xx
