to prepare Chocolate Pumpkin Cake

  • 450g Stork with butter
  • 450g caster sugar
  • 8 eggs, large
  • 400g self-raising flour
  • 2 tsp baking powder
  • 100g cocoa powder mixed to a paste with 150ml boiling water

Spiced Pumpkin Frosting

  • 100g Stork with butter
  • 220g icing sugar
  • 2 tbsps pumpkin puree
  • ½ teaspoon mixed cake spice

To decorate

  • 300g icing sugar
  • A little water
  • 125g dark chocolate

How to Make

  1. Step 1

    Mix together the cocoa powder and boiling water to a smooth paste and set to one side.
  2. Step 2

    To make the cakes, cream together the Stork with Butter and caster sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each.
  3. Step 3

    Finally add the self-raising flour, baking powder and cocoa paste and mix to an even consistency.
  4. Step 4

    Fill one cupcake case 2/3rds with cake mixture and place the remaining mixture in to two well-greased Bundt tin.
  5. Step 5

    Bake the cakes in the oven. 18 minutes for the cupcake (190°C/ fan 170°C/Gas mark 5) and 35 minutes (190°C/ fan 170°C/Gas mark 5) for the Bundt cakes. Once baked remove from the oven and allow to cool in the tin for 15 minutes before inverting the tin onto a wire rack to release the cake. Allow to cool fully.
  6. Step 6

    Prepare the chocolate leaves. Set aside a strip of the chocolate bar, this will become the pumpkin stalk later. Melt the remaining chocolate and roughly shape chocolate leaves on pieces of non-stick baking paper – leave a little melted chocolate to use on the stalk cupcake later. Allow the leaves to set shaped over a rolling pin or bottle. Beat together the Stork with Butter, icing sugar, pumpkin puree and mixed cake spice until light and fluffy.
  7. Step 7

    Take the cooled cakes and trim the bases neatly so they are level. Sandwich together the two cakes using the spiced pumpkin frosting. Mix the icing sugar with a little water to create a thick icing and colour it orange with a drop of food colouring. Drizzle the icing over the top of the cake to create the top of the pumpkin.
  8. Step 8

    Take the chocolate cupcake and insert the chocolate stalk into the top. Secure the stalk to the cupcake with a little more of the melted chocolate. Set it into the centre hole of the top Bundt cake.
  9. Step 9

    Decorate with the chocolate leaves and serve enjoy.
    • Temperature: Gas mark 5 or 190°C (fan 170°C) oC
    • Baking time: 35 min
    • Serves: 16

Nutritional Information per serving

  • Each serving contains:

    Percentage per serving*
  • Energy
    2476kJ/586 kcal
  • Fat
  • Saturates
  • Sugars
  • Salt
*% of Reference Intake of an average adult (8400kJ/2000kcal)

Take a look at our Chocolate Pumpkin Cake recipe from Ruth Clemens. The perfect treat for Halloween.

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