Yields 2 loaves
1c butter, room temperature
1 ½ c brown sugar
15 oz. can of pumpkin puree (almost 2 cups)
2c all-purpose flour
½ c unsweetened cocoa powder
2 tsp. baking soda
1 ½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
¾ c dark chocolate chips
¼ c cream
DirectionsPreheat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick spray and sugar the pans to coat. This will give the outside of the pound cake a little crunch.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter at medium speed. Add brown sugar and continue to beat until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add pumpkin puree and mix again. Mixture will be soupy.
Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Slowly add flour mixture to the butter/ pumpkin mixture with the mixer on low speed, until completely combined.
Pour batter into the two prepared loaf pans. Bake for 40-45 minutes until a toothpick inserted in the center comes out with a little crumb. Let the cakes rest in the pans for 30 minutes, then turn out onto racks to cool completely.
To make the Ganache, place the chocolate chips and cream in a microwave-safe dish. Heat on high for one minute and let it rest for two minutes before stirring until completely smooth and all the chocolate is melted. Place Ganache in a piping bag and drizzle over cakes as desired.