Triple Chocolate Pumpkin Pound Cake

Triple Chocolate Pumpkin Pound Cake has FALL written all over it! With subtle hints of pumpkin and spices, the dark chocolate is the STAR of this show in this luscious pound cake!

More pound cakes you'll adore is this Easy Lemon Strawberry Yogurt Pound Cake and this Banana Pound Cake & Milk Chocolate Glaze!

The pumpkin in the pound cake has just a subtle hint of pumpkin with a little warm buzz of cinnamon, nutmeg and cloves. But it's the dark chocolate in this alluring beauty that steals the show!  Go figure?!  

Chocoholics...here ya go! Triple chocolate love! You get ultra rich, dark chocolate chips, inside and on top of this chocolate pumpkin pound cake recipe!

More ultra rich, dark chocolate chips are melted and drizzled on top and  rich, unsweetened cocoa powder is used in the recipe to make this pound cake even more irresistible!  *Swoon*

Ingredients Needed for Chocolate Pumpkin Pound Cake Recipe

• applesauce
• coconut oil or canola oil
• unsweetened Dutch processed cocoa powder, like Hershey's
• boiling water
• pumpkin puree
• sugar
• vanilla extract
• all purpose flour
• cinnamon
• nutmeg
• ginger
• cloves
• baking soda
• salt
• semi-sweet chocolate chips I used Ghirardelli 60%

Chocolate Glaze

• semi-sweet chocolate
• heavy cream

How to Make Chocolate Chip Pumpkin Pound Cake

1. Preheat oven to 350 F and lightly grease an 8 inch loaf pan.
2. Combine applesauce, coconut oil and cocoa powder in a mixing bowl.
3. In another bowl, sift together flour, spices, baking soda and salt.
4. Measure out ⅓ cup boiling water and pour into the chocolate mixture, and whisk briskly to make a smooth chocolate sauce.
5. Add in the pumpkin, sugar and vanilla and whisk well, then 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.
6. Mix in the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth and mix until just combined.
7. Fold in the chocolate chips.
8. Spoon the thick batter into the prepared loaf pan. Smooth the top out with a spatula.
9. Bake for 55 minutes to an hour.
10. Check center of the pumpkin chocolate chip pound cake to check for doneness using a steak knife.
11. A little bit of wetness is okay since it could be from a chocolate chip, but the knife should come out mostly dry.
12. 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.

How to Make Chocolate Glaze

1. ½ 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.
2. (For a more of a chocolate ganache add ½ cup  heavy cream into the melted chocolate and whisk together well until shiny and smooth)  Drizzle!
3. Slice  and serve!

Are you ready to make some pumpkin chocolate chip 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! 

Chocolate Lovers, We've Got your Number with these Yums!  Check 'em Out!

• Dark Chocolate Chip Oatmeal Cookies
• Double Dark Chocolate Banana Snack Cake (We can't stop eating it!)
• Healthy Dark Chocolate No-Bake Cookies
• Sinful Triple Chocolate Fudge Poke Cake
• Matcha Cheesecake Swirled Dark Chocolate Brownies
• Ultimate Cream Cheese Brownies

Pumpkin Delights!

• Awesome Chocolate Chip Pumpkin Cookies
• Chocolate Chip Pumpkin Bars

Triple Chocolate Pumpkin Pound Cake

Kim Lange

Triple Chocolate Pumpkin Pound Cake has FALL written all over it! With subtle hints of pumpkin and spices, the DARK CHOCOLATE is the STAR of this show!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 55 mins

Course Breakfast

Servings 8

Calories

Ingredients

  

1x2x3x

• ¼ cup applesauce
• 2 tablespoons coconut oil or canola oil
• ⅓ cup unsweetened Dutch processed cocoa powder like Hershey's
• ⅓ cup + 2 tablespoons boiling water see note, divided
• 1 cup pumpkin puree
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup semi-sweet chocolate chips I used Ghirardelli 60%

Chocolate Glaze

• ½ cup semi-sweet chocolate
• ½ cup heavy cream

Instructions

 

• 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 ⅓ 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

• ½ 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 ½ cup  heavy cream into the melted chocolate and whisk together well until shiny and smooth)  Drizzle!
• Slice and serve!

Notes

Ghirardelli Unsweetened Cocoa Powder and Ghirardelli Premium Baking Chips with 60% Cacao Bittersweet Chocolate are excellent in this pound cake.

Keyword breakfast, chocolate, fall baking, pound cake, pumpkin

Tried this recipe?Let us know how it was!