Chocolate And Pumpkin Cake

Method

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1. Cut the squash into cubes and place in a microwave-safe bowl with 20 g water, cover and microwave at 800 W for about 10 minutes until soft.
2. Mash the cooked squash until smooth, then add the brown sugar and mix.
3. Stir in the oil and cocoa powder, add the milk, gradually mix in the flour, and finally add the baking powder, stirring until smooth.
4. Pour the batter into a greased, parchment-lined 20 cm cake tin and bake in a preheated fan oven at 180°C (356°F) for 35-40 minutes, checking with a toothpick.
5. Leave the cake to cool completely on a rack.
6. Mix the mascarpone with the icing sugar until smooth, take 2 tablespoons of the cream and mix with the yellow and red food colouring until orange, and stir the melted dark chocolate into the remaining cream.
7. Spread the chocolate frosting over the cooled cake and transfer the orange cream to a piping bag.
8. Pipe 3 concentric circles on top with the orange cream and drag a toothpick from the centre toward the edges to create a spiderweb pattern.

Buon appetito!

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