Sunday, October 18, 2020

CHOCOLATE PUMPKIN POUND CAKE


 


Hello friends! I hope you had a great weekend! We spent the weekend tackling projects, playing in the beautiful fall weather, and now we're ending it with a wonderful fall dessert! 

Bake up a bath of this amazing chocolate pumpkin pound cake! Warm, moist chocolate cake, with pumpkin puree and a touch of cinnamon! It's quite tasty! 

I got this recipe from Chocolate Chocolate and More!

Miss Em always wants to help me in the kitchen (she loves the camera too)



And this girl loves to lick the spoon/beaters (even if it's plain ol' bread dough)



Pop 'em in the oven!




The best part of this is the chocolate ganache!



Are you a "clean as you go" baker/cook, or do you clean it all up at the end? I'm always curious to know what other peoples habits are in the kitchen. I tend to clean as I go for the most part. Unless I'm in a hurry.



I'll be back soon with a new build!

Until next time,

Monique


Chocolate Pumpkin Pound Cake

Ingredients

1 cup butter/margarine, softened

1 and 1/2 cups brown sugar (I use dark brown sugar)

4 eggs

15 ounce can pumpkin puree 

2 cups all purpose flour

1/2 cup cocoa powder

2 teaspoons baking soda

1 and 1/2 teaspoon baking powder

1 teaspoon cinnamon 

1/2 teaspoon salt

For Chocolate Ganache

3/4 cup semi-sweet chocolate chips

1/4 heavy cream


Instructions

In the bowl of your stand mixer, cream the butter and brown sugar until light and fluffy. Add in eggs, one at a time and mix well. Add in canned pumpkin and mix again.

In a separate bowl add the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Stir with a whisk. Slowly add flour mixture to the pumpkin mixture and mix until completely combined.

Pour the batter into two greased loaf pans. Bake at 350 degrees for 40-45 minutes. Let cakes rest in pans for 10 minutes. Then take out and put on wire racks to cool completely. 

For the ganache: Put chocolate chips and heavy cream in a bowl and microwave for 1 minutes. Let sit for 2 minutes. Stir until completely smooth. Place the melted chocolate inside a plastic sandwich bag, snip the corner and drizzle over the warm cakes. Enjoy!


Want another pumpkin recipe? Try this one!

Pumpkin Bread

  


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2 comments:

  1. That looks so good! Thanks for sharing. I can’t bake very well so I love seeing what others can do. Do you still taste the pumpkin?

    ReplyDelete
    Replies
    1. Thank you! I feel like I can taste the chocolate and cinnamon more than the pumpkin, but yes, I can still taste the pumpkin.

      Delete

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