Chocolate Pumpkin Pound Cake
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.
Servings: 2 loaf cakes
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.