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    Home » Sweets & Desserts » Eggless Chocolate Buttermilk Pound Cake | How to make Chocolate Pound Cake

    Eggless Chocolate Buttermilk Pound Cake | How to make Chocolate Pound Cake

    Published: Dec 27, 2014 · Modified: Sep 23, 2020 by Srivalli · 4 Comments

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    Somehow baking on a Friday evening seem to be next to impossible task for me. I came home, hoping I will bake as I make my dinner. However Hubby dear had other plans and I had to hurry up with dinner and had no time to bake. I woke up early today and baked it. Still couldn't post as we went out.

    Athamma is back from her vacation. Kids were enjoying, meeting her after such a long gap. Today's cake turned out awesome and I used both an egg replacer and a buttermilk made with milk and vinegar. The ganache was made with dark chocolate and the set sheet was looking so good!

    While I was looking out for bookmarked recipes using different egg replacers, I wanted to make this cake. It's inspired by Deeba's and I tweaked to how my boys would love their cakes. Konda was asking when I would bake other versions, atleast Vanilla for starters. I said I wasn't taking risk if her brothers wouldn't eat it.

    Anyway I enjoyed my piece along with my kids.

    This is surely one keeper recipe and will be made again for sure.





    Chocolate Buttermilk Pound Cake

    Ingredients Needed:

    All purpose flour/ Maida - 1 cup
    Whole wheat flour - 1/4 cup
    Unsalted butter, soft - 1/2 cup
    Cocoa powder - 1/4 cup, heaped
    Baking powder - 1/2 tsp
    Baking soda - 1/4 tsp
    Sugar - 1 cup
    Egg replacer - 2 tbsp whisked in 6 tbsp water for 2 eggs
    Buttermilk - 100ml + 1 tsp white Vinegar, rest it for 10 mins before adding (needs to curdle)
    Vanilla essence - few drops

    How to make the Chocolate Pound Cake

    Sift the flours with the cocoa, baking powder, baking soda. Reserve.

    Whisk the egg replacer with water and keep it aside. Add vinegar to milk and keep it aside to curdle.

    Cream the butter and sugar. Then add the egg replacer mix, buttermilk mix. Beat well.

    Add the flour in batches and gently fold in together. Line a 6" round baking tray with parchment paper.  Once the batter is mixed, transfer to the lined tray.

    Preheat the oven to 170C.

    Bake for 40 mins at 170 C, then cover the top with foil paper and again bake for 10 t0 15 mins. Check if the knife inserted comes out clean.

    Let it cool for 15 mins, before glazing the top.

    Dark Chocolate Ganache

    Dark Chocolate - 2 squares
    Milk Chocolate - 1
    Fresh Cream - 2 tbsp

    MW chopped chocolates in 30 sec spurts till the chocolate melts. Add cream and again MW for 30 secs. Temper well for chocolate to melt and blend well.

    Notes:

    Instead of adding only butter, you can substitute with 70 gms butter and 30 gms olive oil.

    You can also use regular buttermilk made with half cup of curds.

    The top gets very crusty, so cover with foil to prevent it from becoming hard.

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    Eggless Chocolate Buttermilk Pound Cake | How to make Chocolate Pound Cake

    By Diet Vegetarian
    Dish Type Eggless Cakes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Priya Suresh says

      December 27, 2014 at 3:56 pm

      Gorgeous buttermilk pound cake, eggless sounds prefect for me..

      Reply
    2. Pavani N says

      January 05, 2015 at 8:29 pm

      That is one amazing chocolate cake Valli. I've realized buttermilk does magic to chocolate cakes & cupcakes -- will have to try your cake some time.

      Reply
    3. Priya Srinivasan says

      January 07, 2015 at 8:22 am

      Droolsome Cake, anything chocolate is always a hit!!!

      Reply
    4. Chef Mireille says

      January 11, 2015 at 12:35 am

      that ganache makes the cake to die for

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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