ULTIMATE EGGLESS
CHOCOLATE BUTTER CAKE | POUND CAKE
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Ultimate Eggless Moist Soft Chocolate Butter Cake | Chocolate Pound Cake – Why I said “ultimate”? That’s because it’s super challenging for me for eggless cakes to have butter in it. It’s something so heavy and hard to rise as it doesn’t contain eggs. However, with this awesome recipe and the mixing techniques, it makes life so much easier. After making the regular chocolate butter cake last week, there are quite a few request for the eggless version. I was a little hesitated but glad I took the challenge. Some of you (especially the eggless bakers) may have already gotten the hang of it, but for me (the egg person) I would say this cake has such a phenomenal soft and moist texture, just unbelievable. I hope you’re inspired to bake this one, very easy if you follow each steps shown in the video. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
9x5x3-inch loaf pan
100g (3/4 cup + 1 tbsp) unsalted butter
100g semi-sweet compound chocolate
60ml (1/4 cup) whole milk, room temp
200g (1 ¾ cup) cake flour
30g (1/4 cup) cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
100g (1/2 cup) fine sugar
180g (3/4 cup) plain yogurt
1 tsp vanilla extract
3-4 tbsp whole milk (add in towards the end if necessary)
Instructions:
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Cut butter into cubes. Place them into the mixing bowl. Set aside until they are softened.
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Chop and melt the chocolate over a very hot water. Add milk and mix to combine. Set aside.
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Sift all the dry ingredients. Set aside.
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Once the butter is softened, add in the sugar. Begin mixing on low speed for a minute so that the sugar is well mixed in. Then increase to medium speed. Scrape the bowl occasionally to unsure even mixing. Continue mixing for about 3-5 minutes until the mixture becomes creamy, fluffy and pale. This step is very important. If you’re patient, mix it couple minutes more to ensure the fluffiness of the batter.
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Add in the yogurt and continue mixing until well combined. It’s normal the batter is curdling.
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Add in the chocolate mixture. Mix until well combined. Add in the vanilla extract. Scrape the bowl occasionally.
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Add in the sifted dry ingredients in 3 batches. Fold in with a spatula, do not over mix.
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If the batter is a little dry, add in 1 tbsp at a time, to bring the batter a little moisture and not so dry. (for my case I added in 4 tbsp)
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Grease a 9X5X3-inch loaf pan and line with parchment paper. Pour the batter into the pan.
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Bake in preheated oven at 180°C/355°F for about 50-55 min. Or until the skewer inserted came out clean.
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Cool on the cooling rack before cutting.
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Cake is ready to serve.
