Mix together the cocoa powder and boiling water to a smooth paste and set to one side.
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.
Finally add the self-raising flour, baking powder and cocoa paste and mix to an even consistency.
Fill one cupcake case 2/3rds with cake mixture and place the remaining mixture in to two well-greased Bundt tin.
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.
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.
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.
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.
Decorate with the chocolate leaves and serve.
- Temperature: Gas mark 5 or 190°C (fan 170°C) oC
- Baking time:
- Serves: 16