For the pumpkin cake:

• Plain flour 350g
• Cocoa powder 50g
• Baking powder 1 tsp
• Baking soda 1½ tsp
• Ground cinnamon 2 tsp
• Buttermilk 175ml
• Pumpkin puree 200g, tinned or preferably homemade
• Vanilla extract 1½ tsp
• Soft butter 600g
• Soft brown sugar 300g
• Eggs 5

For the ganache:

• Double cream 500ml
• Dark chocolate 600g

For the pumpkin buttercream:

• Soft butter 250g
• Cream cheese 120g
• Pumpkin puree  50g
• Salt pinch of
• Icing sugar 600g
• Milk dash

1. If you’re not using tinned pumpkin puree, you’ll need to make it before beginning the cake. Simply cut a pumpkin into quarters, then peel and cut into chunks. Put in a large saucepan, cover with water, and bring to the boil. Cook for approximately 20 minutes until tender. Drain and cool before pureeing it in a blender or with a masher.
2. For the pumpkin cake: preheat your over to 180°C / gas 4. Mix the flour, cocoa, baking powder, baking soda and cinnamon.
3. In a separate bowl, mix the buttermilk, cooled pumpkin puree and vanilla extract.
4. In a machine mixer, beat the sugar and butter until light and fluffy. Slowly add one egg at a time. Add the flour mix and pumpkin mix into the machine mixer alternatively.
5. Divide into two baking tins and bake for approximately 30 – 35 minutes.
6. For the ganache: heat the cream, but only just, to simmer. Remove from the heat and whisk in the chocolate. Cool until the ganache is thick and spreadable.
7. For the buttercream: add all the butter and cream cheese, and whisk until light and creamy. Slowly add the sugar and then add the pumpkin puree.