Pumpkin Chocolate Butter Cake

Directions

1Pre heat the oven at 180 degrees C.

2Keep the pumpkin and orange zest ready.

3Seal it tightly. Do not add water.

4Place it into the oven.

5Let it bake for 20 minutes.

6Take it out of the oven.

7Mash it well using a spoon. Let it cool.Keep it aside.

9Sift flour, baking powder and baking soda thrice.

10Pre heat the oven at 150 degrees C.

11Cream butter and sugar well .

12Add gently beaten eggs.

13Now gently fold in sifted flour and orange juice.

14Add 3-4bsp of water.

15Fold in gently.

16Do not stir the batter.

17Divide the batter into two parts.

18To one part add pumpkin purée.

19Add cocoa powder to the other part. Add 1 tbsp of activated charcoal for darker colour.This is optional.

20The batter should be of dropping consistency. Add 1-2 tbsp of water/milk if the batter is too stiff.

21Prepare a 6” aluminium tin or a small loaf tin.

22Spoon in the batter.

23Give a gentle swirl using a wooden skewer.

25Place it into the oven at 150 degrees C. Bake for 35-40 minutes or until done.