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.
Chocolate cake in a large doughnut mould could also use a bundt cake tin
3LargeEggs
175gramsSelf Raising flour
175gramsCaster sugar
175gramsUnsalted Butterroom temperature
1 ½teaspoonBaking Powder
40gramsCocoa Powder
4tablespoonBoiling Water
Decorating cake into a pumpkin
1Terry's Chocolate Orange
120gramsUnsalted Butter
250gramsicing sugar
1teaspoonvanilla extract
500gramsWhite Fondantready to roll
1orange food colouring
300gramsChocolate cake covering
125gramTerry'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
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
Place paste into the cake mixture and whisk until smooth.
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.
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
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
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
Add vanilla extract and give one last whisk
1 teaspoon vanilla extract
Spread the buttercream filling on the bottom chocolate cake
Place the other cake layer on top.
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.
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
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
Roll out fondant (using icing sugar to prevent sticking) roll out until it will fully cover the cake.
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.
Cut out a star shape on the top of the pumpkin, where the stalk would be.
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
With the remaining fondant and chocolate stalk you can now make your star shape pumpkin lid to put next to cake when finished.
Rough up the chocolate stalk with a knife making it look more rustic.
Create desired face shapes for the cake out of the cooled chocolate
Use buttercream to stick face shapes onto the pumpkin cake
Using a ball tool to make indentations around the cake like a pumpkin.
Step back take a picture before you let the kids and adults have a feast on it!