Chocolate pumpkin cake

Name: Chocolate pumpkin cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 1/2 (approx. 325 g) Butternut squash; 150 g Dark chocolate; 150 g Butter; 225 g Flour; 350 g demerara sugar; 7-10 Tbsp Salt; 25 g Cocoa; 2 TEASPOONS Baking Powder; 2 packages Vanilla sugar; 4 eggs + 2 egg whites (size M); 2 TABLESPOONS yellow jelly (e.g. quince jelly); 375 g Icing sugar; 2 TABLESPOONS Orange juice; 7-10 Tbsp yellow, red and blue food colour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Paper sheets and pins

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
1/2 (approx. 325 g) Butternut squash
150 g Dark chocolate
150 g Butter
225 g Flour
350 g demerara sugar
7-10 Tbsp Salt
25 g Cocoa
2 TEASPOONS Baking Powder
2 packages Vanilla sugar
4 eggs + 2 egg whites (size M)
2 TABLESPOONS yellow jelly (e.g. quince jelly)
375 g Icing sugar
2 TABLESPOONS Orange juice
7-10 Tbsp yellow, red and blue food colour
7-10 Tbsp Aluminium foil
7-10 Tbsp Paper sheets and pins

Directions

1
Grease the wells of a pumpkin baking tin (with two wells of about 1250 ml each) well and dust with flour. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Cut pumpkin into quarters, remove seeds and peel.
2
Coarsely grate pumpkin quarters. Chop the chocolate. Melt butter. Let it cool down a bit.
3
Mix flour, sugar, 1 pinch of salt, cocoa, baking powder and vanilla sugar. Beat the eggs with the whisk of the mixer until creamy. Stir in the liquid butter, stir in the flour mixture.
4
Fold in chocolate chips and pumpkin flakes. Halve the dough and smooth it down in the recesses of the baking tin.
5
Bake the cake in the oven for 50-60 minutes. After 30-40 minutes baking time cover the cakes with aluminium foil. Let them cool in the tin for about 40 minutes. Then carefully turn out of the tin and let it cool down completely.
6
Heat the jelly, spread on the smooth surface of one cake and combine with the second cake to form a pumpkin.
7
For the glaze, mix egg white, icing sugar and orange juice with the whisks of the mixer to a thick glaze. Colour orange with the food colouring. Spread the pumpkin pie all around with a flat knife and let it dry.
8
For the paper "face", draw and cut out stencils of eyes and mouth. Carefully place the stencils on the cast with the pins. Cut the casting along the templates with a small knife.
9
Remove stencils and carefully remove marked casting.