This Pumpkin Chocolate Pound Cake is the perfect fall treat! Super easy to make and can be served at fun holiday events!
What is Pumpkin Chocolate Pound Cake?
Pumpkin chocolate pound cake is a type of cake that is made with pumpkin puree, chocolate, and spices. It is a denser cake that is usually served at holidays or special events. This recipe is super easy to follow and only requires a few ingredients!
Where can you serve this Pumpkin Chocolate Pound Cake?
Pumpkin chocolate pound cake can be served at holiday gatherings, potlucks, or any special event! It pairs well with coffee or tea. This cake is also great for a fall dessert option.
How to store Pumpkin Chocolate Pound Cake:
Pumpkin chocolate pound cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the fridge for up to 1 week. If you want to freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It will stay fresh for up to 3 months.
What should you serve this yummy cake with?
Pumpkin chocolate pound cake can be served with a variety of toppings. Some popular options include whipped cream, ice cream, caramel sauce, or chocolate chips. It can also be enjoyed as is!
What are some other fun pumpkin treats to try?
Here are some more amazing pumpkin recipes to try:
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
This chocolate pumpkin pound cake is so good and easy to make! A great fall treat with simple ingredients.
Ingredients
¾ cup pumpkin
1 cup semisweet chocolate chips
3 cups flour
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 sticks butter, room tempurature
2 cups sugar
5 eggs
1 cup sour cream
1 tablespoon vanilla
â…” cup heavy cream
Sea salt flakes
Instructions
Preheat oven to 350 degrees and prepare a bundt pan with baking spray In a bowl whisk together flour, pumpkin pie spice, baking powder, and salt – set aside In a separate large bowl use a mixer to combine the butter and sugar until light and fluffyAdd in the eggs one at a time, mixing after each is added Gradually add in the flour mixture until well combined Mix in the pumpkin, sour cream, and vanilla Place 3 cups of the batter into a separate bowl Melt ¼ cup of the chocolate chips and stir until smooth, fold into the separated batter bowl Alternately spoon each batter into the prepared bundt pan and either leave as is or swirl the batters together Bake for 50 minutes to 1 hour, cool in pan 10 minutes, then cool completely out of pan To make the ganache use a small saucepan over medium high heat to bring the heavy cream just to a boil Remove the pan from the heat and add in remaining ¾ cup chocolate chips and let stand for 5 minutes – do not stir at this point Now stir the ganache until smooth and spoon over the cake Sprinkle on sea salt flakes, slice, serve, and enjoy!
Nutrition Information
Yield 10
Serving Size 1
Amount Per Serving
Calories 682Total Fat 37gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 173mgSodium 644mgCarbohydrates 83gFiber 2gSugar 51gProtein 9g
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