CHOCOLATE PUMPKIN CAKE

CHOCOLATE PUMPKIN CAKE

Ingredients

to prepare Chocolate Pumpkin Cake

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
  29%*
• Fat
  25.7g
  37%*
• Saturates
  10.5g
  53%*
• Sugars
  65.8g
  73%*
• Salt
  1.1g
  18%*

*% of Reference Intake of an average adult (8400kJ/2000kcal)