Ingredients
| ¼ cup | SCHARFFEN BERGER 100% Unsweetened Cocoa Powder |
| ¾ cup | granulated sugar |
| 1/2 cup | dark brown sugar |
| ¾ cup | canned pumpkin |
| ½ cup | vegetable oil |
| 2 | eggs |
| 1 teaspoon | vanilla extract |
| ½ cup | sour cream |
| 1 ¾ cup | all purpose flour |
| 1 teaspoon | pumpkin pie spice |
| ½ teaspoon | cinnamon |
| 1 teaspoon | baking soda |
| ¼ teaspoon | salt |
| 6 oz | SCHARFFEN BERGER 62% Semisweet Dark Chocolate Baking Bar, chopped into 1/4 inch pieces |
| ½ cup | heavy cream |
Directions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x5 in loaf pan with no stick baking spray.
- Grab two bowls, one large and one medium. In the large bowl mix together the granulated sugar, brown sugar, canned pumpkin, vegetable oil, eggs, vanilla extract and sour cream.
- In the medium size bowl, sift together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda and salt. Mix until combined.
- Next, pour half of the batter into the empty bowl. Add in the ¼ cup cocoa powder to one bowl of batter and mix.
- Alternating pour the pumpkin and chocolate pumpkin batter into the prepared loaf pan. Using a knife, swirl together the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Now, let’s make the ganache. In a bowl warm heavy cream until it’s hot but not boiling. Add in chocolate chunks and allow to sit for 2-3 minutes then mix until smooth. Allow to cool then pour over
- Enjoy!
To keep this loaf fresh for at least 3 days, tightly wrap the entire loaf in plastic wrap and store in an airtight container or in a gallon size ziploc bag. You can also freeze this loaf by slicing individual pieces then wrapping tightly in plastic wrap. Place the individually wrapped loaf slices in a zip loc bag. The loaf cake will keep in the freezer for at least 2 months. When ready to eat, pull out the number of slices you need at least 6 hours ahead of time. .