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DIRECTIONS

Preheat oven to 350°F (175°C). Grease and flour four 10" (25.4 cm) cake pans.
Sift together the flour, cinnamon and baking soda; set aside.
In a mixer with the whisk attachment, beat the eggs and sugar until light and fluffy. At low speed, mix in the pumpkin purée. Fold the dry ingredients into the batter.
Pour batter into the prepared cake pans. Bake for 25 minutes, or until toothpick inserted in center of cake comes out clean.
Place chocolate in a bowl. Bring milk, cream and corn syrup to a boil and pour over the chocolate. Gently mix with a spatula. Allow mixture to set until it cools down to 85°F (29°C).
Fold in the whipped cream.
In saucepan bring water, sugar and cinnamon to boil. Remove from heat and allow to cool. Remove cinnamon stick and stir in coffee extract.
ASSEMBLY
Trim top of each pumpkin sponge layer.
Place one sponge layer in bottom of a 10" x 3" (25.4 x 7.6 cm)-high cake ring. Brush with coffee syrup.
Pour in 1/3 of the milk chocolate mousse.
Place another pumpkin sponge layer on top and brush with more coffee syrup.
Pour in another 1/3 of the milk chocolate mousse.
Top with the third pumpkin sponge layer; brush with syrup and pour on remaining mousse. Top with remaining pumpkin layer.
Freeze 8 hours or overnight until set.
In a saucepan, combine apple juice and vanilla bean; bring to a boil and simmer, uncovered, until the juice is reduced to 8 liq oz (237 ml).
Remove the vanilla bean and allow the sauce to cool.
Unmold the cake and allow to defrost. Slice; dust with confectioners' sugar. Place on dessert plate with a pool of apple sauce.