Pumpkin patch cake

Pumpkin patch cake

A frightfully impressive showstopper with rich sponge, chocolate ganache and iced profiteroles.

By , 11 October 2016
Pumpkin patch cake
  • Ready in: 210 mins
  • Serves: 20
  • Price: 65p per serving
Nutritional Info
Each 128g serving contains
  • Fat 28.2
    40%
  • Sat Fat 15.4
    77%
  • Sugar 49.9
    55%
  • Salt 0.64
    11%
  • Cals 535
    27%
of your reference intake.
Typical energy values per 100g: 1750kJ/418kcal.
Ingredients
  • 185g butter, softened
  • 115g Flora spread
  • 300g caster sugar
  • 1 tsp vanilla extract
  • 5 eggs
  • 260g plain flour
  • 75g cocoa powder
  • 2 level tsp baking powder
  • 4 tbsp milk
  • 75g plain chocolate,melted
  • 250ml double cream
  • 250g plain chocolate
  • 175g icing sugar
  • Green food colouring
  • Black food colouring
  • Yellow food colouring
  • 75g pack Mikado Milk Chocolate Biscuits
  • 250g Bake & Create Ready to Roll Icing in Orange
  • 8 plain profiteroles
  • 100g Chosen by you Great to Bake White Icing
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a deep, 20cm cake tin and line with baking paper.

  • Put 110g butter, Flora, sugar and vanilla in a bowl. Beat until pale and fluffy.

  • Beat in the eggs, one at a time. Sift the flour, cocoa and baking powder over the egg mixture. Add the milk and 75g melted chocolate. Fold together until smooth.

  • Transfer to the tin and bake for 45 minutes. Cover loosely with foil and bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes. Transfer to a rack to cool completely, then trim the top so it's flat.

  • For the ganache, pour the cream into a pan and bring to the boil. Remove from the heat immediately. Break 250g chocolate into pieces and add to the pan. Leave for 5 minutes then stir. Chill for 20 minutes or until thick enough to spread.

  • Slice the cake in two and sandwich with a third of the ganache. Put on a plate and smooth the remaining ganache around the sides.

  • Put the butter, icing sugar and a little green colouring in a bowl - beat until fluffy. Swirl on top of the cake.

  • Form a fence by pushing broken Mikado biscuits into the top of the cake.

  • To make pumpkins, chop 125g of the orange icing into small pieces. Put in a glass bowl with 2 tsp water. Microwave at 800W for 1 minute and stir. Working quickly, stick a fork in a profiterole and dip into the hot icing. Cool on a rack. Repeat with the remaining icing. Make a skeleton from the white icing and add to the cake. Colour leftover icing for a crow and leaves.