Chocolate pumpkin cake

Ingredients:

Cake

• 1 small pumpkin (1.3 - 1.8 kg)
• 1 cup premium flour
• 2 tbsp. unsweetened cocoa powder
• 0.5 tsp salt
• 0.5 tsp baking powder
• 110 g unsalted butter, cut into pieces
• 1 cup light brown sugar
• 1/4 cup water
• 90 g semi-sweet chocolate, chopped into pieces
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tbsp scotch or bourbon (optional)

Caramel sauce

• 4 tablespoons unsalted butter
• 3/4 cup light brown sugar
• 0.5 cups heavy cream
• 1/4 teaspoon pumpkin pie spice
• A pinch of salt
• 2 tsp vanilla extract
• 2 tsp scotch or bourbon (optional)
• Vanilla ice cream, for serving

Preparation:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Cut off the top quarter of the pumpkin and set aside. Scoop out the seeds and scrape out any strings from the inside of the pumpkin. Place the pumpkin on the prepared baking sheet.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. In a medium saucepan, combine the butter, brown sugar, and water and heat over medium heat. Bring to a boil, stirring until the butter is melted and the sugar is dissolved, about 3 minutes. Stir in the chocolate until smooth. Remove from heat; whisk in the eggs, vanilla, and Scotch liquor, then fold in the flour mixture and mix until smooth.
3. Pour the batter into the pumpkin, filling it three-quarters full. If desired, place the pumpkin topping on the baking sheet (do not cover the pumpkin with it). Bake until the cake is golden brown and slightly puffed out of the pumpkin opening, about 1 hour. Reduce the oven temperature to 350°F (175°C) and continue baking until a wooden skewer inserted into the center of the cake comes out clean, about 50 minutes more. Let cool for 3-4 hours before slicing.
4. Meanwhile, prepare the caramel sauce.:
   
   In a small saucepan over medium heat, melt the butter. Add the brown sugar and cook, stirring, until melted and the butter begins to bubble, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Add the pumpkin pie spice, salt, vanilla, and Scotch tape. Pour the sauce into a small bowl and let cool slightly.
   
5. Cut the cake into wedges using the pumpkin as a slit. Serve with vanilla ice cream and a drizzle of caramel sauce.
   
   Note
   
   This cake uses a small sugar pumpkin. Make sure you get a little pumpkin in each bite. It balances the sweetness of the cake and the filling.