Delicious and healthy cake, perfect for the holiday season.
Preheat the oven to 180ÂȘC.
Line the bottom of two 20cm round tins with baking parchment.
Put the cocoa and 50g of coconut sugar into a bowl and pour in the boiling water. Whisk to mix and set aside.
Cream the eggs and the rest of coconut sugar. Add slowly the oil and vanilla essence and keep beating.
In another bowl, stir the flour, baking powder and bicarb together.
Incorporate the dried ingredients to the egg mixture and fold in the cocoa mixture.
Pour in one of the prepared tins and bake for about 30-40 minutes, until a cake tester comes out clean. Remove from the oven and let it cool.
Beat the eggs with the sugar in a large bowl, then add the oil, grated pumpkin and chopped pecans.
Sift in the dry ingredients and mix with a wooden or metal spoon.
Pour the mixture into one of the prepared tins and bake for 30-40 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and let it cool.
Whip the cream cheese, cinnamon and honey in a bowl until soft and aerated.
In another bowl, whip cream until it forms soft peaks.
Add the cream cheese mixture and whip until it forms stiff peaks.
Building the cake
Cut the bun of the cakes to make them flat.
Cut each cake in two layers.
Place one of the chocolate layers in a cake stand or plate and spread 1/5 of the icing. Top with a pumpkin spiced layer and spread another 1/2 of the icing. Repeat finishing spreading the remaining icing over the top and sides, swirling away with your spatula.
Decorate with some ground cinnamon or chocolate curls.