Chocolate Pumpkin Pound Cake

• Vegetarian

• Produce

  • 1 15 ounce can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 2 tsp Baking soda
  • 1 1/2 cups Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Dark chocolate chips
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter
  • 1/4 cup Cream

Found on chocolatechocolateandmore.com

Description

Ingredients

• 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

Directions

• 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.