Chocolate and Pumpkin Cake


2 cups caster sugar

1 3/4 cup plain flour

3/4 cup cocoa powder

2 eggs lightly beaten

1 1/2 tsp bicarbonate of soda

1 tsp salt

1 1/2 tsp baking powder

1/3 cup vegetable oil

2 tsp vanilla essence

1 tblsp instant coffee powder dissolved in one cup of boiling water

1 cup of cooked butternut pumpkin

Dark chocolate ganache: (100 g dark chocolate, mixed into 50 g warm thickened cream)

Buttercream: (1 1/2 cups sifted icing sugar, 125 g butter, 1 tblsp pumpkin puree, yellow or orange food colouring)


  1. Sift together, the sugar, flour, cocoa powder, bicarbonate of soda, salt, and baking powder.
  2. In a separate bowl, combine the coffee, vanilla essence, oil, and eggs.
  3. Make a well in the dry ingredients, and whisk in the wet ingredients until they are well combined.
  4. Puree the cooked pumpkin. Reserve 1 tblsp of the puree for the buttercream. Mix the remainder of the puree into the cake batter, until well combined.
  5. Pour the mixture into two greased and lined 6 inch baking pans.
  6. Bake in a preheated oven at 150 degrees Celsius until the cakes are cooked through.
  7. Make the dark chocolate ganache, by heating the cream in a microwave, and then mixing in the chocolate melts, until the mixture is smooth.
  8. Make the buttercream by beating the softened butter until pale and fluffy. Add in the sifted icing sugar. Once combined, add in the reserved pumpkin puree. Add a drop of yellow/ orange colouring to the buttercream, and set it aside.
  9. Once the cakes have cooled, assemble the cake layers.
  10. On the bottom layer, spread a thin layer of ganache, and allow it to set in the fridge for a few minutes.
  11. Then add a layer of the buttercream, and add the next layer of cake on top.
  12. Add another thin layer of ganache on the top layer, and set in the fridge for a few minutes.
  13. Using the remaining buttercream, decorate the top of your cake as you wish.
  14. Use chocolate jimmies, to finish the cake off.
  15. Enjoy!