We love all of these flavors on their own — pistachio, olive oil, espresso — but together they make such a truly delicious pistachio olive oil cake with espresso cream. The nuttiness from the pistachio, the fruitiness from the olive oil, and the bitterness from the espresso all balance each other to create a cake that is flavorful but not too sweet. The layers are rich but still light. It’s the kind of cake you can finish a slice of and still want another bite.
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We are pairing our all-time favorite chocolate cake with salted caramel icing. To make the cake, it starts with our favorite vanilla bean sea salt caramel, which we could eat by the spoonful. We then make three layers of chocolate buttermilk cake. These cake layers have a rich chocolate flavor and a tender structure from the buttermilk. Finally, we make a salted caramel icing by folding cooled sea salt caramel into a buttercream.
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These pumpkin brownies are inspired by tiramisu but are the perfect version for October. They start with an ultra-fudgy dark chocolate base — rich, dense, and just a little gooey in the middle — then get topped with spiced pumpkin mascarpone cream. It’s everything we love about fall baking: cozy, creamy, and deeply chocolatey.
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