Chocolate Pumpkin Pound Cake
From Chocolate, Chocolate, and More [1]
Notes
You can bake these cakes in either 8 x 4-inch loaf pans or 8.5 x 4.5 loaf pans
Ingredients
- Pound Cake
1 cup butter, room temperature
1 1/2 cups brown sugar
4 eggs
15-ounce can pumpkin puree (almost 2 cups)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
- Ganache
3/4 cup dark chocolate chips
1/4 cup cream
Directions
- For pound cake: In a large mixing bowl, cream butter 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 and mix again. Mixture will be soupy.
- Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Slowly add flour mixture to butter/pumpkin mixture, with mixer on low speed, until completely combined.
- Pour batter into 2 greased and floured loaf pans. Bake in a preheated 350°F oven for 40-45 minutes, until toothpick inserted in center, comes out clean. Let cakes rest in pans for 30 minutes, then turn out onto racks to cool completely.
- For ganache: Place chocolate chips and cream in a microwave safe dish. Heat on high for 1 minute in microwave then let rest for 2 minutes before stirring until completely smooth and all chocolate is melted. For easy drizzling, place ganache in a plastic freezer bag, then cut a small hole in one corner of bag. Squeeze chocolate to drizzle over cakes as desired.
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- 2 loaf cakes