Divine Dark Chocolate Pumpkin Pound Cake

• 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.

Chocolate Glaze

• 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!