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    Home » Favorite Flavors & Ingredients » Chocolate

    Triple Chocolate Pumpkin Pound Cake

    Published: Sep 19, 2016 · by Kim Lange · This post may contain affiliate links ·

    4.2K shares
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    Divine Dark Chocolate Pumpkin Pound Cake
    Divine Dark Chocolate Pumpkin Pound Cake
    Divine Dark 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!

    Dark Chocolate Pumpkin Pound Cake

    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*

    Divine Dark Chocolate Pumpkin Pound Cake

    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!

    Divine Dark Chocolate Pumpkin Pound Cake

    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
    Divine Dark Chocolate Pumpkin Pound Cake

    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
      

    • 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 â…“ 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!
    « Reese's Chocolate Poke Cake
    Caramel Apple Toffee Cake »
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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      Recipe Rating




    1. Kim Lange says

      December 06, 2020 at 9:38 am

      Sweet! Happy Holidays to you Purvi!! I hope you enjoyed it and I miss you!! xo

    2. Purvi says

      December 05, 2020 at 9:15 pm

      Fo' Shizzle is rite!!! My house smells amazing and the final product looks amazing!! Cant wait for it to cool off so I can try a piece. Just what I needed to get into the Holiday spirit. Thanks Kim 💖

    3. Kim Lange says

      March 10, 2020 at 11:32 pm

      That is wonderful to hear Jared! Thank you so much for your comment and awesome review! xo

    4. Jared Koller says

      March 10, 2020 at 6:39 pm

      This is very delicious and should come with a warning label caution can’t eat just one slice.

    5. ChocolaTess says

      September 26, 2016 at 10:47 pm

      You are welcome Karly! 🙂

    6. Karly says

      September 26, 2016 at 9:39 pm

      This bread looks amazing! Thanks for linkin' up with What's Cookin' Wednesday!

    7. ChocolaTess says

      September 26, 2016 at 4:44 pm

      Thanks Karly! I love this combo! 🙂 Hope you enjoy!

    8. Karly says

      September 26, 2016 at 2:03 pm

      You are seriously killin' me today! I love this SO much... I mean, who wouldn't?! Adding this to my to-bake list right now!

    9. ChocolaTess says

      September 21, 2016 at 6:18 pm

      Thank you so much Joanne! Yay for Chocolate! 🙂

    10. Joanne says

      September 21, 2016 at 5:58 pm

      This looks decadent, and love all the chocolate! Thanks Kim!

    11. ChocolaTess says

      September 19, 2016 at 11:16 pm

      Thank you Teresa! I can't wait to see them all! 🙂 Yummy!

    12. teresa says

      September 19, 2016 at 9:44 pm

      Looks sensational, Kim. I'm getting ready for pumpkin treats!

    Trackbacks

    1. Divine Dark Chocolate Pumpkin Pound Cake - Cookmequick.com - Cookmequick.com says:
      September 29, 2018 at 1:41 pm

      […] Source Recipe : http://www.thebαkingchocolαtess.com […]

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