A pumpkin chocolate cake for my 25th birthday, with two layers and a beautiful chocolate glaze. Vegan, pretty healthy, and super pretty - made with spelt flour, coconut sugar, and olive oil.
To assemble the cake, cut the dome off the top of the chocolate layer, then eat it. Put the chocolate cake onto a pan base or plate (see the tip below) and pour a little less than half the glaze over it, from the centre. It will move outwards on its own. Place the pumpkin cake onto the chocolate layer and pour glaze over to cover the top and drip down the sides. You may have some glaze left over, but I'm sure you can find another use for it. Place physalis onto the top of the cake, opening the paper layer to make little wings.
• In hindsight I suggest have the cake on the base of a springform, on a cooling rack, with a bowl or plate underneath to catch the extra chocolate that drips off the cake when you pour it. You can see the huge chocolate mess I ended up with here from pouring it on after setting everything up.
• Make sure you use bar chocolate for the glaze, because chocolate chips have additives to keep them from melting too much. Most dark chocolates won't have milk in them, but just look at the ingredients if you're making this for someone who can't have milk products.
* You can use canned pumpkin puree, but it's really easy to roast a pumpkin - just cut it in half, scoop out the seeds, and bake at 200C cut side down until you can pierce the skin with a fork. I used a hokkaido which is a little dryer than a sugar pie pumpkin.
** You can use a different light tasting oil, like grape seed, in place of the olive oil. Don't use coconut oil as the cakes will become too dense as they cool.
*** Don't bother with raw cacao since you're baking it anyway - natural cocoa powder is much less expensive and tastes great in cake.