Ingredients

• 3 Eggs
• 275g Plain Flour
• 270g Butter
• 270g Cream Cheese
• 80g Dark Chocolate
• 225g Light Brown Sugar
• 125ml Vegetable Oil
• 200g Pumpkin Purée
• 3 teaspoons Vanilla Extract
• 1 ½ teaspoons Baking Powder
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Mixed Spice
• ½ teaspoon Salt
• 270g Icing Sugar
• 1 tablespoon Milk
• Salt as needed
• Orange Food Colouring as needed
• Blue Food Colouring as needed

Tools

• Oven
• Parchment paper
• Cooling rack
• Cooking Chef XL
• Cooking chef xl bowl
• Small bowl
• Piping bag
• Piping bag
• Rectangular pan - 12x9" (30x23 cm)

Method

1. Pre-heat oven - 160°C
2. Grease and line a clean rectangular pan with parchment paper
3. Attach the Creaming Beater
4. Add light brown sugar, vegetable oil, egg, pumpkin purée and vanilla extract to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Mix with splashguard fitted - 1 min, Speed 2
7. Then add plain flour, baking powder, ground cinnamon, mixed spice and salt to the Cooking Chef XL Bowl
8. Mix with splashguard fitted - 10 sec, Speed Min
9. Mix with splashguard fitted then scrape bowl - 30 sec, Speed 2
10. Mix with splashguard fitted - 20 sec, Speed 2
11. Transfer the mixture into the prepared pan
12. Bake - 25 min, 160°C
13. Remove from oven and let cool - 20 min
14. Turn out onto cooling rack until completely cool
15. Add butter, icing sugar and vanilla extract to the Cooking Chef XL Bowl
16. Mix with splashguard fitted - 30 sec, Speed 2
17. Then add cream cheese to the Cooking Chef XL Bowl
18. Mix with splashguard fitted - 20 sec, Speed 2
19. Cover the top of the cake with the cream cheese frosting
20. Add butter, icing sugar, milk, vanilla extract and salt to the Cooking Chef XL Bowl
21. Mix with splashguard fitted - 1 min, Speed 2
22. Divide mixture between 3 small bowls
23. Add orange food colouring and blue food colouring to the small bowls
24. Mix until combined
25. Transfer mixture to 3 piping bags
26. Pipe the pumpkins in varying sizes in clusters all over the top of the cake
27. Clean Cooking Chef bowl
28. Attach the Creaming Beater
29. Add dark chocolate to the Cooking Chef XL Bowl
30. Heat with splashguard fitted until melted - 10 min, 60°C, Stir 1
31. Let cool slightly
32. Transfer chocolate to piping bag
33. Pipe little spots or strands for the pumpkin stem
34. Chill in fridge - 20 min
35. Serve

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