Chocolate Pumpkin Pound Cake-rich dark chocolate, moist cake with just a subtle hint of pumpkin flavor.
It’s that time of year. Pumpkin Season.
I’m not a big fan of pumpkin. It’s a fact. My family has to suffer through every year without pumpkin pie. I refuse to make one. Honestly, I don’t even know if I dislike Pumpkin Pie, it’s been so long since I last tried one.
There are just so many other desserts I’d rather have. Like ones that involve chocolate!
Every year, I work towards getting over my pumpkin aversion. I open up a can of pumpkin puree and stare it down. Then, I challenge myself to make something with it.
This year, it was just too easy. I was in the mood for a pound cake. I almost went with spice version but I had dark chocolate chips on the counter and…
A Chocolate Cake happened.
I have to share with you an awesome tip for greasing your pan. If you are making a chocolate cake, instead of using shortening or a cooking spray, combine a tablespoon of melted butter with a tablespoon of unsweetened cocoa powder. Stir until it’s completely combined, then brush on your pan with a pastry brush. This isn’t my idea, I found it on this Tunnel of Fudge Cake recipe from Beantown Baker and have been using it for every chocolate cake now.
My cakes are moist, no floury taste or overly crisp outsides, and it’s a little bit extra chocolate flavor.
You could certainly serve this cake plain, or with a dusting of powdered sugar but a drizzle of chocolate ganache turns ordinary into elegant.
Connect with Chocolate Chocolate and More!
- 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
- 3/4 cup dark chocolate chips
- 1/4 cup cream
- 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 degree 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.
- 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.
you can bake these cakes in either 8 x 4 inch loaf pans or 8.5 x 4.5 loaf pans
Want more Pumpkin Recipes?
Pumpkin Caramel Layer Bars from Dinner, Dishes and Desserts
Pumpkin Cake from Barefeet in the Kitchen
Pumpkin Butter Quick Bread Bars from Garnish with Lemon
Pumpkin Coffee Cake from Crazy for Crust
Classic Pumpkin Pie from Cook the Story