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Pumpkin shaped cake with Chocolate Orange-Halloween party idea surrounded with vampire cupcakes and cobwebs
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5 from 12 votes

Pumpkin Shaped Chocolate Cake Sponge

Halloween is near and there is no better way to celebrate than making this Terry's chocolate orange pumpkin cake for your Halloween party.
We show you how to make a simple chocolate sponge in a doughnut mould which is perfect for concealing the chocolate orange inside then how to decorate it into a pumpkin shaped cake.
Decorated with orange icing, chocolate shaped for eyes, mouth and stalk and finally a fountain of terry chocolate mini's coming out the top of the pumpkin.
The great spooky centrepiece for your Halloween Party.
Prep Time1 hr 20 mins
Active Time25 mins
Cooling time30 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: British
Keyword: Bundt, Cake, Chocolate Cake, chocolate orange mini's, DIY Recipe, Doughnut Mould, From scratch, Halloween, Halloween party food, pumpkin cake, terrys chocolate orange
Yield: 10 people
Calories: 1244kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Large doughnut cake mould
  • Scales
  • Cake mixer
  • rolling pin
  • cake decorating tools

Materials

Chocolate cake in a large doughnut mould could also use a bundt cake tin

  • 3 Large Eggs
  • 175 grams Self Raising flour
  • 175 grams Caster sugar
  • 175 grams Unsalted Butter room temperature
  • 1 ½ teaspoon Baking Powder
  • 40 grams Cocoa Powder
  • 4 tablespoon Boiling Water

Decorating cake into a pumpkin

  • 1 Terry's Chocolate Orange
  • 120 grams Unsalted Butter
  • 250 grams icing sugar
  • 1 teaspoon vanilla extract
  • 500 grams White Fondant ready to roll
  • 1 orange food colouring
  • 300 grams Chocolate cake covering
  • 125 gram Terry's Chocolate Orange Mini's

Instructions

Making Chocolate Cake

  • Pre-heat the oven at 180°C Fan/ 200°C/ 400°F Gas mark 6
    Place the eggs, flour,caster sugar, butter and baking powder in a large whisking bowl and whisk until nice and smooth
    3 Large Eggs, 175 grams Self Raising flour, 175 grams Caster sugar, 1 ½ teaspoon Baking Powder, 175 grams Unsalted Butter
    Eggs and flour in a silver mixing bowl and a set of black scales in the background
  • Place the cocoa powder into a separate bowl, slowly start adding the boiling water stir until its become a stiff paste.
    40 grams Cocoa Powder, 4 tablespoon Boiling Water
    Cocoa powder and water being mixed together in a silver mixing bowl to create a paste
  • Place paste into the cake mixture and whisk until smooth.
    Chocolate cake mixture being stirred with a plastic spatula in a silver mixing bowl
  • Grease 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.
    Pouring chocolate cake mixture in a red cake mould on a black baking tray
  • Place into the oven for 20-25 mins or until springy to touch.
    Remove from oven and leave to cool before moving on to decorate cake into a pumpkin
    Chocolate cake made and ready in red rubber mould on a black wire rack

Decorating cake into a pumpkin

  • Remove the two cakes from the moulds. Insert a full terry's chocolate orange inside the hole of one of the bases.
    1 Terry's Chocolate Orange
    Half a round cake with a terry's chocolate orange in the middle on a red plate
  • 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.
    120 grams Unsalted Butter, 250 grams icing sugar
    Stirring the butter cream with a plastic spatula in a silver mixing bowl
  • Add vanilla extract and give one last whisk
    1 teaspoon vanilla extract
    Adding vanilla extract to the cake cream filling which is getting whisked in a silver metal mixing bowl
  • Spread the buttercream filling on the bottom chocolate cake
    Placing the cream filling around the terry's chocolate orange and in the middle of the chocolate cake on a red plate
  • Place the other cake layer on top.
    The othe half of the choclate cake has been placed on top of the the cream filling, chocolate orange and bottom cake base
  • With the remaining buttercream start to cover the cake all over.
    Until you cant see the chocolate cake anymore.
    Place in the fridge to keep cool. Keep any leftover buttercream in the fridge for later too.
    Spreading cream mixture over the chocolate cake with a silver palate knife
  • Meanwhile, start to melt your chocolate cake covering in a glass bowl over boiling water whilst stirring.
    When fully melted, pour ½ 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.
    300 grams Chocolate cake covering
    Spreading out melted chocolate on brown parchment paper with a silver palate knife
  • Place the fondant on a flat surface and squirt some orange gel colouring inside knead the fondant and keep on repeating this until the fondant is a good orange colour for the pumpkin.
    1 orange food colouring, 500 grams White Fondant
    Squeezing orange colouring into fondant icing
  • Roll out fondant (using icing sugar to prevent sticking) roll out until it will fully cover the cake.
    Rolling out the orange fondant icing flat on a white board
  • Place the fondant over the cake, cutting away excess fondant from the edges.
    Use a fondant smoothing tool to remove any lumps or air pockets.
    Keep excess for making the top stalk of the pumpkin.
    Orange fondant icing placed over the chocolate cake and cutting the edges off with a silver knife
  • Cut out a star shape on the top of the pumpkin, where the stalk would be.
    Cutting out a star shape on top of the pumpkin cake with a silver knife
  • Use buttercream to stick the terry's chocolate orange mini's on top and sides of the pumpkin.
    Making an overflow effect of chocolate coming out of the cake.
    125 gram Terry's Chocolate Orange Mini's
    Mini chocolate orange pieces spilling out of the top of the pumpkin cake
  • With the remaining fondant and chocolate stalk you can now make your star shape pumpkin lid to put next to cake when finished.
    Cutting out star for the stalk of the pumpkin cake with a silver knife
  • Rough up the chocolate stalk with a knife making it look more rustic.
    Cutting out the chocolate stalk with a silver knife on a white board
  • Create desired face shapes for the cake out of the cooled chocolate
    Cutting out mouth and eye shapes out of of chocolate on parchment paper
  • Use buttercream to stick face shapes onto the pumpkin cake
    Placing on the chocolate eyes and mouth on the pumpkin cake
  • Using a ball tool to make indentations around the cake like a pumpkin.
    Making indents in the orange fondant icing with a ball tool to make the pumpkin shape
  • Step back take a picture before you let the kids and adults have a feast on it!
    Pumpkin shaped cake with Chocolate Orange-Halloween party idea surrounded with vampire cupcakes and cobwebs

Video

Nutrition

Calories: 1244kcal | Carbohydrates: 156g | Protein: 10g | Fat: 69g | Saturated Fat: 37g | Cholesterol: 138mg | Sodium: 145mg | Potassium: 557mg | Fiber: 7g | Sugar: 124g | Vitamin A: 1020IU | Calcium: 102mg | Iron: 4mg