Ingredients

Pound Cake Ingredients:

• 1 C unsalted butter room temp
• 1 1/2 C brown sugar packed
• 4 large eggs room temp
• 1 15 oz can pumpkin puree should be about 2 cups
• 2 C flour
• 1/2 C unsweetened cocoa powder
• 2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt

Ganache Ingredients:

• 3/4 C dark chocolate chips
• 1/4 C heavy cream

Instructions

Pound Cake Instructions:

1. Preheat oven to 350 degrees.
2. Prep two loaf pans with baking spray.
3. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
4. Set aside.
5. Cream butter in a large bowl with mixer on medium speed.
6. Add brown sugar.
7. Continue to beat until light and fluffy.
8. Add in eggs, one at a time, mixing well after each addition. Add in pumpkin puree.
9. Mix again. (Mixture will be soupy)
10. Lower mixer speed to low and slowly add flour mixture to butter/pumpkin mixture, (mixture should be completely combined.)
11. Bake at 350-degree oven for 40-45 minutes. (Or until a toothpick inserted in center comes out clean.)
12. Remove cakes from the oven.
13. Allow the cakes rest in pans for 30 minutes.
14. Turn out onto racks to cool completely.

Ganache Instructions:

15. Place chocolate chips and cream in a microwave-safe dish. Heat on high for 1 minute in a microwave.
16. Let rest for 2 minutes.
17. Stir until completely smooth and all chocolate is melted.
18. Set aside 1/4 of the ganache and put it into a pastry bag,
19. Pour the rest of the ganache over the pound cake.
20. Set aside for a few minutes,
21. Squeeze the chocolate in a pastry bag to drizzle over cakes as desired.
22. ENJOY!