Pound cake lovers! What’s more decadent than a triple chocolate velvet pound cake?
When you add a little pumpkin to the mix for for fall inspiration! Holla! You get Divine Dark Chocolate Pumpkin Pound Cake!
The pumpkin in the pound cake is not overwhelming, it’s just a subtle hint of pumpkin and a little buzz of cinnamon, nutmeg and cloves. *Ahem*…It’s the dark chocolate in this alluring beauty that steals the show! Go figure?!
Chocoholics…here ya go! You get ultra rich, dark chocolate chips, inside and on top of the cake and more ultra rich, dark chocolate chips are melted and drizzled on top and don’t forget all the rich, unsweetened cocoa powder that is used in the recipe to make this pound cake even more irresistible! *Swoon*
Are you ready to make some Divine Dark Chocolate Pumpkin Pound Cake? Ok wait…how freaking good would a slice of this be (all heated) up with a huge scoop of vanilla ice cream on top along with some hot fudge sauce? O.M.G….Fo Shizzle!
Let’s do this!
Divine Dark Chocolate Pumpkin Pound Cake
- 1/4 cup applesauce
- 2 tablespoons coconut oil or canola oil
- 1/3 cup unsweetened cocoa powder
- 1/3 cup + 2 tablespoons boiling water see note, divided
- 1 cup pumpkin puree
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips I used Ghirardelli 60%
- 1/2 cup semi-sweet chocolate
- 1/2 cup heavy cream
Preheat oven to 350 F and lightly grease an 8 inch loaf pan.
Combine applesauce, coconut oil and cocoa powder in a mixing bowl.
In another bowl, sift together flour, spices, baking soda and salt.
Measure out 1/3 cup boiling water and pour into the chocolate mixture, and whisk briskly to make a smooth chocolate sauce. Add in the pumpkin, sugar and vanilla and whisk well.
Add in half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again.
Add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth and mix until just combined.
Fold in the chocolate chips.
Spoon the thick batter into the prepared loaf pan. Smooth the top out with a spatula.
Bake for 55 minutes to an hour.
Check center of the loaf to check for doneness using a steak knife.
A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. It’s yummy a little bit warm, or thoroughly cooled.
1/2 cup semi-sweet chocolate, melted in microwave 2 minutes and drizzle on top using a ziplock bag. Pour chocolate into a ziplock bag, then snip one of the bottom corners to make a small hole and drizzle chocolate through zig zagging chocolate back and forth across bread.
(For a more of a chocolate ganache add 1/2 cup heavy cream into the melted chocolate and whisk together well until shiny and smooth) Drizzle!
Slice and serve!
Ghirardelli Unsweetened Cocoa Powder and Ghirardelli Premium Baking Chips with 60% Cacao Bittersweet Chocolate are excellent in this pound cake.
Dark Chocolate Lovers, we’ve got your number with these yums! Check ’em out!