This rich Chocolate Pumpkin Pound Cake is a must make dessert that is moist and delicious with a hint of pumpkin and a decadent dark chocolate flavor.
Chocolate Pumpkin Pound Cake
When I say this is a must make dessert, I mean run to the store and get the ingredients and get to baking. It's that good!
Scroll to the bottom for a printable Chocolate Pumpkin Pound Cake Recipe.
Chocolate Pumpkin Pound Cake Ingredients
Pound Cake Ingredients:
1 cup unsalted butter (room temperature)
1 1/2 cups brown sugar (packed)
4 large eggs (room temp)
1 15 oz can pumpkin puree (should be about 2 cups)
2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Ganache Ingredients:
3/4 cup dark chocolate chips
1/4 cup heavy cream
How To Make Pumpkin Chocolate Pound Cake
Preheat oven to 350 degrees.
Prepare two loaf pans with baking spray.
Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Set aside.
Cream butter in a large bowl with mixer on medium speed. Add brown sugar. Continue to beat until light and fluffy.
Add in eggs, one at a time, mixing well after each addition. Add in pumpkin puree. Mix again. (Mixture will be soupy)
Lower mixer speed to low and slowly add flour mixture to butter/pumpkin mixture, (mixture should be completely combined.)
Bake at 350-degree oven for 40-45 minutes. (Or until a toothpick inserted in center comes out clean.) Remove cakes from the oven. Allow the cakes rest in pans for 30 minutes. Turn out onto racks to cool completely.
Ganache Instructions:
Place chocolate chips and cream in a microwave-safe dish. Heat on high for 1 minute in a microwave.
Let rest for 2 minutes.
Stir until completely smooth and all chocolate is melted.
Set aside 1/4 of the ganache and put it into a pastry bag,
Pour the rest of the ganache over the pound cake.
Set aside for a few minutes,
Squeeze the chocolate in a pastry bag to drizzle over cakes as desired.
Chocolate Pumpkin Pound Cake
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups brown sugar (packed)
- 4 large eggs (room temp)
- 15 ounce can pumpkin puree (should be about 2 cups)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Ganache Ingredients:
- 3/4 cups dark chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Spray two loaf pans with baking spray.
- Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in mixing bowl. Set aside.
- Cream butter in a large bowl with mixer on medium speed.
- Add brown sugar and Continue to beat until light and fluffy.
- Add in eggs, one at a time, mixing well after each addition. Add in pumpkin puree.
- Mix again. (Mixture will be soupy)
- Lower mixer speed to low and slowly add flour mixture to butter/pumpkin mixture, (mixture should be completely combined.)
- Bake at 350-degree oven for 40-45 minutes. (Or until a toothpick inserted in center comes out clean.)
- Remove cakes from the oven. Allow the cakes rest in pans for 30 minutes. Then turn out onto racks to cool completely.
Ganache Instructions:
- Place chocolate chips and cream in a microwave-safe dish. Heat on high for 1 minute in a microwave. Let rest for 2 minutes.
- Stir until completely smooth and all chocolate is melted.
- Set aside 1/4 of the Ganache and put it into a pastry bag,
- Pour the rest of the Ganache over the pound cake.
- Next squeeze the chocolate in a pastry bag to drizzle over cakes as desired.
