Spooky Halloween Chocolate Pumpkin Cake with Spider Web Decoration

Our Halloween Chocolate Pumpkin Cake combines the rich flavours of dark cocoa, warm spices, and the natural sweetness of pumpkin for a perfect autumnal treat. But the magic doesn't stop there; topped with a decadent chocolate glaze and a spooky white chocolate spider web, this cake is the star of any Halloween celebration.

Our Organic Mushroom Honey adds a unique depth of flavor, while the aromatic blend of cinnamon, ginger, and nutmeg gives it that cozy fall touch. It's a dessert that's not only delicious but also a canvas for your creativity. The fun of decorating this cake is as much a part of the experience as the joy of eating it. It's sure to be a hit with kids and adults alike. Whether you're hosting a Halloween party or simply want to bake something festive, this cake is the perfect centrepiece.

So grab your apron and let's bake up a cake that's both delicious and delightfully eerie!

What you need...

Cake:

• 250g all-purpose flour
• 80g unsweetened cocoa powder
• 8g baking soda
• 4g salt
• 2g of each cinnamon, ginger, nutmeg
• 2 eggs
• 150g Organic Mushroom Honey
• 5g vanilla extract
• 120g vegetable oil
• 400g pumpkin puree

Chocolate Glaze:

• 120g dark chocolate
• 120g whipping cream
• 2 tbsp Mushroom Honey

For decoration:

• 50g white chocolate
• Spiders

Instructions...

1. Preheat oven: Set your oven to 180°C
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and spices.
3. Cream wet ingredients: In a large bowl, beat together the eggs, honey and vanilla extract until creamy. Add the vegetable oil and mix to combine. Then, add the pumpkin puree and continue mixing until well combined.
4. Combine wet and dry: Gradually incorporate the flour mixture into the pumpkin
5. Bake: Pour the batter into three 10cm cake moulds and bake for 25-30 minutes. Let cool
6. Prepare glaze: Place the chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
7. Glaze cake: Layer the cake and use the ganache to paste the layers and cover the
8. Decorate: Melt the white chocolate over low heat and transfer it to a piping bag fitted with a small plain tip. Pipe a spiral on top of the cake and drag a toothpick or skewer outwards to form the spider web. Refrigerate for 30 minutes if desired.

If you want a quicker pumpkin cake recipe incredible try our  Organic Mushroom Honey Pumpkin Bread. The secret ingredient is our exquisite Organic Mushroom Honey. Click here for the recipe.