This is how it's made Chocolate Pumpkin Cake

  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.

  • Temperature: Gas mark 5 or 190°C (fan 170°C) oC
  • Baking time:
  • Serves: 16