Our Terry’s Chocolate Orange Pumpkin Cake is a showstopping centrepiece treat for any Halloween party.
Halloween is just around the corner so time for Kay to dust of her broomstick, we have pulled the cauldron out and decided to treat the kids this time (who get bored of dinner recipes).
In this case, we called in the help of my ever so creative sister Rebecca. Not only does she love to make cakes, but also is brilliant at it. Should be doing it professionally; a wasted talent!
Step 1- Making Chocolate Cake
First, we start with step 1, the making of the chocolate cake which I and my sister Rebecca made.
You can, of course, skip making the cake yourself, opting to buy a ready-made chocolate cake to decorate, in which case skip to step 2!
Under here, the collage below shows you pictures to follow, a break down of making the cake.
Equipment that helped us make our cake
- Cake Mixer
- Doughnut mould kit (non-stick savarin moulds)
Step 1 Chocolate Cake
Its a hit for adults and children alike!!Step 1 making the Chocolate cake.
- 3 Large Eggs
- 175 grams Self Raising flour
- 175 grams Caster sugar
- 175 gram softened butter
- 1 1/2 tsp Baking Powder
- 40 grams Cocoa Powder
- 4 Tbsp Boiling Water
- Pre-heat the oven at 180°C
- Place the Eggs, flour,caster sugar, butter and baking powder in a large whisking bowl and whisk until nice and smooth
- Place the cocoa powder into a separate bowl, slowly start adding the boiling water stiring until its become a stiff paste.
- Place paste into the cake mixture and whisk until smooth.
- Line both of the doughnut moulds with butter to help remove cake easier after cooking.Place the cake mixture into both doughnut moulds equally, if you only have one mould do one at a time.
- Place into the oven for 20-25 mins or until springy to touch
- Remove from oven and leave to cool before moving on to step 2.
Step 2- Decorating Pumpkin Cake
If you opted to get a store-bought cake, you just saved yourself 45 minutes! However, you would need to carve some cake away to make it more rounded and a hole in the middle big enough to put the Terry’s Chocolate Orange inside! Next, follow the Step 2 recipe card below.
Finally, the fun begins, see the steps in the recipe card below for how to decorate. Illustrated by the collage to help you too.
Equipment that helped us decorate our cake
We spent a whole day creating this Terry’s Chocolate Orange Pumpkin Cake, of course, it was worth it, so enjoyable we are already thinking up ideas for the next cake!
The whole process was fun to make, furthermore, you must agree the end result is fantastic! All our kids loved this cake; it put a big smile on there faces coming home from school.
Step 2 Decorating Pumpkin Cake
Its a hit for adults and children alike!!
- 120 grams unsalted butter We use stork, as its softer to use for cake making
- 250 grams icing sugar
- 1 tsp vanilla extract
- 500 grams White Fondant ready to roll
- 1 tube orange food gel colouring to colour icing
- 300 grams chocolate cake covering For shaping pumpkin eyes, mouth and stalk
- 157 gram Terry's Chocolate Orange milk chocolate box
- 125 gram Terry's Chocolate Orange Mini's bag
- Place the two cake bases down on a flat surface, insert a full terry's chocolate orange inside the hole of one of the bases.
- Place the butter in the whisking bowl and whisk until creamy, start to add the icing sugar in small batches and keep on beating until the mixture is light and creamy. Add the vanilla extract and give it one last whisk
- Start to place the cream filling inside the doughnut ring, trying to avoid getting any on the Terry's chocolate orange.
- Once the inside of the ring is filled with buttercream, place the other base on top closing it together creating a pumpkin shape
- With the remaining buttercream start to cover the cake all over. Until you cant see the chocolate base any more. Place in the fridge to keep cool. Keep leftover buttercream in the fridge for later too.
- Meanwhile, start to melt your chocolate cake covering in a glass bowl over boiling water whilst stirring. When fully melted, pour 1/2 the mix onto parchment paper and smooth it out flat and place in the fridge to cool
- Use the other half of melted chocolate to make the stalk. Create a cone out of parchment paper and pour a good amount in, place this in the fridge to cool.
- Time for the fondant, place the fondant on a flat surface and squirt some orange gel colouring inside and start to knead the fondant and keep on repeating this until the fondant is a good orange colour for the pumpkin.
- Start to roll out enough fondant (using icing sugar to prevent sticking) to the a size where it will fully cover the cake.
- When ready place the fondant over the cake, cutting away excess fondant from the edges.Keep excess fondant for making the top stalk of the pumpkinUsing a ball tool make the indentations around the cake similar to a pumpkin.
- Using a Sharp knife cut out a star shape on the top of the pumpkin, where the stalk would have been.
- Take the cooled moulded chocolate out of the fridge and with a sharp knife start to create your desired face shapes for the cake. Using some leftover buttercream these can be stuck onto the face.
- Place the terry's chocolate orange mini's on top of the pumpkin using buttercream to stick to side of the cake. Making an overflow effect of chocolate coming out of the cake.
- With the remaining fondant and chocolate stalk you can now make your star shape pumpkin lid to put next to cake when finished.We used a Sharp knife to rough up the chocolate stalk making it look more rustic.
- Step back take a picture before you let the kids and adults have a feast on it! All that hard work eaten in 10 minutes!
It’s not Terry’s its mine!
We hope to create more cakes soon, keep an eye on our sweet category.