To find out the ingredients and method for the bakes check out the recipes at the bottom of the post.
I baked the chocolate cake first in my loaf pan, and left it slightly underbaked so it wouldn't get too dry in the second bake. Using my pumpkin cookie cutter I bought on a whim from Michaels I cut pieces from the loaf cake. I cut off the bottom part of the pumpkin as the cutter was a bit too big for the chocolate cake I had. One mistake here was that the pumpkin chocolate pieces were not all exactly equal which did mean that the pattern right through the cake wasn't completely equal, oopsie. Next time I'll make sure to use the whole cookie cutter to avoid this inaccuracy happening again!
I tried adding some more pumpkins to the equation with some chocolate pumpkins using a silicone pumpkin mold. I think I hadn't left it to dry for long enough after pre-washing it as some of the chocolate had a funny coating on it - still edible but they look like those fancy white pumpkins instead of the brown ones I was going for ... oh well!
So before we ate this I cut into the cake to check out what it looked like on the inside. Kind of cool but maybe needed more colour contrast?