Introduction
This delightful pumpkin pound cake combines the richness of traditional pound cake with the warm, comforting flavors of pumpkin and cocoa. Topped with a luscious dark chocolate ganache, this recipe is perfect for fall gatherings or any time you crave a sweet treat.
Detailed Ingredients with measures
Pound Cake:
– 1 cup unsalted butter, room temperature
– 1½ cups packed brown sugar
– 4 large eggs, room temperature
– 15-ounce can pumpkin puree (approximately 2 cups)
– 2 cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1½ teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
Ganache:
– ¾ cup dark chocolate chips
– ¼ cup heavy cream
Prep Time
25 minutes
Cook Time
40-45 minutes
Total Time
1 hour 10 minutes
Yield
2 loaf cakes
Now that you have all the ingredients and times laid out, you can start crafting this delicious pumpkin pound cake topped with rich chocolate ganache. Happy baking!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 2: Prepare the Loaf Pans
Grease two loaf pans with baking spray.
Step 3: Sift the Dry Ingredients
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 4: Cream the Butter
In a large mixing bowl, cream the butter until smooth.
Step 5: Add Brown Sugar
Add the brown sugar and continue beating until the mixture is light and fluffy.
Step 6: Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition.
Step 7: Mix in the Pumpkin Puree
Mix in the pumpkin puree. The mixture may appear soupy.
Step 8: Combine Wet and Dry Mixtures
On low speed, gradually add the dry ingredients to the wet mixture, mixing until fully combined.
Step 9: Divide the Batter
Divide the batter evenly between the prepared loaf pans.
Step 10: Bake the Cakes
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Cool the Cakes
Remove from the oven and let the cakes rest in the pans for 30 minutes.
Step 12: Turn Out the Cakes
Turn the cakes out onto racks to cool completely.
Ganache
Step 1: Prepare the Ganache Ingredients
Place the dark chocolate chips and heavy cream in a microwave-safe dish.
Step 2: Microwave the Ganache
Microwave on high for 1 minute.
Step 3: Rest the Mixture
Let the mixture rest for 2 minutes.
Step 4: Stir Until Smooth
Stir until smooth and all the chocolate has melted.
Step 5: Set Aside Portion of Ganache
Set aside ¼ of the ganache and transfer it to a pastry bag.
Step 6: Pour Ganache Over Cakes
Pour the remaining ganache over the cooled pound cakes.
Step 7: Allow Ganache to Set
Allow the ganache to set for a few minutes.
Step 8: Drizzle Ganache
Use the ganache in the pastry bag to drizzle over the cakes as desired.
Notes
Note 1: Room Temperature Ingredients
Ensure that butter and eggs are at room temperature for better integration.
Note 2: Loaf Pan Size
The recipe works best with standard loaf pans; adjust baking time if using smaller or larger pans.
Note 3: Ganache Thickness
The ganache will thicken as it cools; for a thinner consistency, reheat gently in the microwave.
Note 4: Serving Suggestions
For a decorative touch, consider serving with whipped cream or a dusting of powdered sugar.
Cook techniques
Creaming Butter and Sugar
This technique involves beating softened butter with sugar until the mixture is light and fluffy. It helps to incorporate air into the batter, which contributes to the cake’s rise and overall texture.
Incorporating Eggs
Add eggs one at a time, ensuring each one is well mixed before adding the next. This allows the eggs to emulsify properly with the butter and sugar, resulting in a more stable batter.
Sifting Dry Ingredients
Sifting the flour, cocoa powder, and leavening agents helps to aerate the mixture and remove any lumps, ensuring an even distribution of ingredients throughout the batter.
Combining Wet and Dry Ingredients
When mixing the dry ingredients into the wet mixture, do so at a low speed. This helps to avoid overmixing, which can result in a dense cake.
Testing for Doneness
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs attached, the cake is done. This prevents overbaking and retains moisture.
Making Ganache
Heat chocolate chips with heavy cream in the microwave and allow it to rest before stirring. This method prevents overheating, ensuring a smooth and glossy finish for the ganache.
FAQ
Can I use another type of sugar instead of brown sugar?
Yes, you can substitute granulated sugar, but the cake may have a different flavor and moisture level.
What can I substitute for pumpkin puree?
You can use applesauce or mashed bananas as a substitute, but the flavor and texture will vary.
How should I store the pound cake?
Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.
Can I add nuts or chocolate chips to the batter?
Absolutely! You can fold in chopped nuts or chocolate chips after combining the wet and dry ingredients for added texture.
How do I know if my ganache is the right consistency?
The ganache should be smooth and pourable. If it’s too thick, you can gently warm it and stir until it reaches the desired consistency.
Conclusion
This pumpkin chocolate pound cake with ganache is a delightful fusion of flavors, combining the richness of chocolate with the warm, comforting taste of pumpkin. Its moist texture and decadent chocolate topping make it a perfect dessert for any occasion, whether it’s a festive gathering or a cozy afternoon treat. The recipe is straightforward, allowing even novice bakers to create a deliciously appealing cake that is sure to impress.
Chocolate Chip Pumpkin Muffins
Transform the pound cake recipe into muffins by adjusting the baking time. Add chocolate chips for an extra treat!
Pumpkin Infused Hot Chocolate
Make a comforting hot chocolate by incorporating pumpkin puree and a sprinkle of cinnamon, topped with whipped cream.
Pumpkin Cheesecake Bars
Try a layer of pumpkin cheesecake mixed with spices over a chocolate cookie crust for a delicious variation.
Chocolate Pumpkin Cookies
Create soft cookies by combining pumpkin puree with cocoa powder and adding chocolate chips for extra indulgence.
Pumpkin Chocolate Bread Pudding
Use leftover pound cake to make a decadent bread pudding, layering it with a creamy pumpkin custard and topped with chocolate ganache.
