Pumpkin Pound Cake with Chocolate Ganache
User Reviews
5
Pumpkin Pound Cake with Chocolate Ganache
Description
The Pumpkin Pound Cake with Chocolate Ganache features a fragrant mix of traditional fall spices including cinnamon, nutmeg, and clove, combined into a moist batter enriched by pumpkin puree and maple syrup. Created by creaming softened butter with sugar before folding in eggs and pumpkin, this cake has the hearty texture expected of pound cakes. Baking in small loaf pans ensures even cooking and a delicately soft interior.
Once baked and slightly cooled, the cake is topped with a rich ganache made by heating heavy cream and pouring it over semi-sweet chocolate to create a glossy, smooth frosting that enhances the pumpkin flavors while adding decadence.
This cake is well-suited for serving during the colder months when warm spices and comforting cakes are welcome. It pairs nicely with coffee or tea. The method allows for manageable portions by using smaller pans and the ganache offers a classic chocolate balance without overwhelming the spice notes.
Ingredients
- 3 1/2 cups all-purpose flour Gold Medal brand
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups sugar
- 3 sticks 1 1/2 cups unsalted butter, softened
- 6 egg large
- 1 1/2 cups pumpkin NOT pumpkin pie filling, puree
- 1/2 cup maple syrup
- 1 1/4 cup semi-sweet chocolate or chips, chopped
- 1/2 cup heavy cream California-made
Instructions
- Preheat the oven to 350 degrees F. Place 6 small 3x7 loaf pans on a baking sheet (or use 2 large loaf pans.) Spray them thoroughly with non-stick cooking spray.
- Mix the flour, cinnamon, nutmeg, clove, salt, baking powder and baking soda in a medium bowl and set aside. Then using an electric mixer and a separate bowl, cream the butter and sugar together until light and fluffy—3-5 minutes.
- Add the eggs, pumpkin, and maple syrup to the butter mixture and beat until smooth. Then slowly add the flour mixture until just combined. Scrape the bowl and beat again.
- Evenly distribute the batter into the loaf pans. Bake small loaves for 30-40 minutes, until a toothpick inserted into the middle comes out clean. Bake large loaves for 50-60 minutes.
- Allow the loaves to cool in the pan for at least 10 minutes. Then place the chocolate in a microwave safe bowl and pour the cream over the top. Microwave for 60-90 seconds until the cream is hot. Then allow the chocolate to sit another 2-3 minutes. Stir well to melt all the chocolate chunks into a smooth thick ganache.
- Either drizzle the chocolate ganache over the loaves in pans (for gifts) of gently dump the loaves out of the pans and drizzle with ganache to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6small loaves
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 161kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 109mg | 5% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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