Devilish Chocolate Pumpkin Spice Cake by Freda Shafi//= get_the_date( 'dS F Y' ); ?>
Autumn means hearty, warming food and a time to gather friends and family together for a bit of Halloween and Bonfire Night feasting. This month Food Stylist and blogger Freda Shafi, has created this Devilish Chocolate Pumpkin Spice Cake, perfect for Halloween celebrations.
Freda said: “A warm and cosy hello from me Freda this month. It’s most certainly cooled down as the days have turned shorter. I’m making the most of the beautiful seasonal vegetables in our local shops and incorporating them into everything, both sweet and savoury dishes. With it being Halloween this week, it’s only apt for me to share something ghoulish but fun – a cake that the children will absolutely love. I even managed to sneak in some seasonal vegetables in.”
Freda’s specialises in South Asian cuisine, creating dishes with an exciting variety of deliciously rich and exotic flavours. See more of Freda’s recipes and follow her on Instagram @Fredashafi_spiceitup.
Devilish Chocolate Pumpkin Spice Cake
For the cake
225g/8oz plain flour
200g caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
150 ml boiling water
300g roasted pumpkin (roast in 2tbsp oil) then process until smooth
Fresh whipped cream
For the chocolate icing
200g/7oz plain chocolate
200ml/7fl oz double cream
For the decoration
White chocolate icing pen (you can buy these in the baking section of most supermarkets)
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- Place all the cake ingredients, except the pumpkin and boiling water, into a large mixing bowl. Using an electric whisk, beat the mixture until smooth and well combined.
- Add the finely processed roasted pumpkin and mix through
- Add the boiling water to the mixture, and also mix through until smooth.
- Pour the cake batter between two sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm and a skewer inserted comes out clean.
- Remove the cakes from the oven and allow to cool completely
- For the chocolate icing, over a low heat warm the chocolate and cream in a saucepan until the chocolate melts.
- Remove from the heat and whisk the mixture until smooth and thickened.
- Set aside to cool until thick enough to pour over the cake
- Carefully remove the cakes from the tins
- Shave the top part of one cake with a bread knife to get a flat surface
- Onto the top of this cake spread 2 tbsp of jam then a few tbsp of fresh whipped cream
- Place the other cake over the top and smooth out the edges and filling on the sides
- Pour the icing over the top of the cake – allowing it to drip and drizzle over the edge
- Using the white chocolate icing pen or other white chocolate icing; melt it first and then start to draw a pattern by making several circles over the surface as shown in the photo. Then create lines for the web pattern. Throw on some plastic spiders to freak out your guests!
- Transfer the cake to a cake stand and serve
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