Today’s my birthday so of course I am expecting to see lots of spooky Halloween bakes! I was ahead of the game though earlier this week as work had a charity themed bake sale so I got my thinking cap on. I had used a can of pumpkin puree for my baked cheesecake last weekend and still had another can in the cupboard, so I wanted to incorporate that. I ended up making what will now be known as my spooky moon pumpkin and chocolate loaf cake!
First up I’ll share the loaf cake recipe. This recipe from the Bearded Bakery is a brilliant one, and uses bread flour instead of self-raising. You could make this on its own as per the recipe and get a delicious loaf cake. However, there’s not too much spooky about that, so you can also make your moon (or whatever shape you like, as long as you have a suitable cutter) by following the first four instructions of this recipe from the Food Network. If I had been more organised I would have tried to find a bat cutter, but instead I used a 5cm round cutter to get the moon shapes.
As you can see, they aren’t all equal but this doesn’t matter too much (unless you are of course striving for perfection – I would never make it anywhere on GBBO!)
The next step is then to make your pumpkin loaf mix, and spread a little of the cake mix on the base of the tin, so you can position the moons in a line. Then it’s a case of pouring the rest of the batter around and over the moons – it’s good to take your time with this and building up the cake slowly otherwise the moons might not be supported by the pumpkin loaf mix as it bakes.
The baked loaf cake smells incredible and all it needs now is a drizzle of plain chocolate!
I was really pleased with how the cake turned out, particularly the lovely orange colour of the loaf cake and how well it contrasts with the cocoa moon!