Eggless Chocolate Pound Cake is decadent chocolate in a pound measurement. In a typical pound cake, flour, sugar, butter and eggs are in equal measurement and baked at a low temperature to give a tight crumb which is at the same time, very delicate and melt in the mouth texture.
I am combining two events and tried my best to meet the requirement. Though I could’ve gone ahead and used eggs for this egg, I still didn’t and ended up replacing the eggs in the cake. I am not sure if this turned out exactly as how a typical pound cake would. Though as per the statement I mentioned above, it meets to some extent.
We are starting the last edition of Blogging Marathon for this year. I picked up or rather changed it to meet both the events. So its going to be Pound Cake this week, where one cake will meet the Bakeathon requirement as well. On a personal front, I wanted to make it cooking from cookbook as well. However, it was simply too tough to make it meet all three clauses.
Kids enjoyed this rich chocolate cake that I adapted from here. I might try making this sometime with eggs as well.
Step by Step Pictures for Eggless Chocolate Pound Cake
Eggless Chocolate Pound Cake
Makes One 1 9×5-inch cake
For the Cake
1/3 cup Cocoa Powder used unsweetened Dutch process
1/3 cup Coffee
1 & 3/4 cups Cake Flour
1 tsp Baking Powder
1/2 tsp Salt
1 cup Butter unsalted, at room temperature
1 cup Sugar
2 tbsp Egg Replacer for 2 large Eggs
2 tsp Vanilla Essence
1/4 cup Buttermilk
3/4 cup Dark Chocolate Chips
For the Glaze
1 & 1/2 cups Sugar powdered
3 tbsp Cocoa Powder unsweetened Dutch process
A Pinch Salt
2 tsp Vanilla Essence
2 to 4 tbsp Milk
How to make the Pound Cake
Preheat the oven to 170C. Grease and line a 9×5-inch baking pan.
In a bowl, mix the 2 tbsp egg replacer with 6 tbsp water, whisk and keep it aside.
Sift the flours, baking powder, cocoa powder and keep it aside. To make Cake flour, measure 1 cup all purpose flour, remove 2 tbsp flour and add 2 tbsp corn flour.
In the bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the egg mix, mixing for 1 minute after each addition. Mix in the vanilla. Add in the flour mixture and mix just until combined.
Next add the hot coffee until combined. Add in the buttermilk, then fold in the chocolate chips. Pour the mixture into the prepared baking pan and smooth the top.
Bake in the preheated oven for about 35 to 40 minutes. Allow the cake to cool for 20 minutes, then turn out onto a cooling rack to cool completely.
When the cake is cooling, make the glaze by mixing in all the ingredients and stirring it thick.
When the cake is cooled, pour the glaze over the top of the cake. Let the cake sit for 30 minutes before cutting and serving.