Chocolate Buttermilk Snack Cake

For the final day of third week, with Egg Substitutes, I have another chocolate cake. I know you guys must be bored reading all the chocolate cakes that I share. What to do, I got to make for my premium customers, and can't say no nor do something that my customers don't like it.

Today was boys sports day and Peddu won a prize in running race. On account of that, both hubby dear and chinnu went as cheerleaders as I couldn't go. I was supposed to go, but dropped at the last moment. So thought of at least making some cake to celebrate Peddu's winning. Naturally it has to be a cake.

Trust me until it was sliced and eaten, they couldn't rest. I wanted to try a version for their snack box and this recipe works out very neat as one. For the Egg substitute I used buttermilk. Normally I use regular Indian Curds, mixed with water. However this time, I used the buttermilk that's normally accepted in western countries. Both buttermilk and butter makes this cake dense when it is sliced right away. Do give it some time for it to settle and cool down.

I hope you enjoyed the eggless cakes version, as much as my kids enjoyed them.











Chocolate Buttermilk Snack Cake

Ingredients Needed:

All purpose flour - 1 cup
Cocoa powder -  3 tbsp 
Brown Sugar -  1/2 cup
Instant espresso powder - 1 tsp 
Baking Soda - 1 tsp
Salt a pinch 
Buttermilk (1 cup milk + 2 tbsp Lemon Juice) - 1 cup
Unsalted butter, melted and cooled - 2 tbsp

Butterscotch Chocolate Chips for garnish

How to make the Cake

If you want to make your regular Indian Buttermilk, take 2 tbsp thick curds, add a cup of water. Blend it well and add. Else the other buttermilk can be made by add lemon juice to milk at room temperature and leaving it aside for 10 mins. Blend it again well before adding to the batter.

Pre heat the oven at 185 C.

Grease a loaf pan with butter and dust with flour, keep it aside.

Sift cocoa powder, flour, baking soda in a large mixing bowl. Add the sugar, espresso powder and salt and whisk to combine.

With a wooden spoon, stir in the buttermilk, melted butter until just combined.

Transfer the batter into the prepared tin, garnish with the chocolate chips. Bake until a toothpick inserted into the center of the cake, about 20 - 25 minutes.

Let the cake cool in the pan for 10 minutes, invert onto a wire rack and revert to cool completely.


Notes:

This cake needs to be baked a till longer than your regular chocolate cakes because of the milk, lemon mix. It also tastes much better after it rests for a while.

Apart from adding chocolate chip, garnish with chocolate ganache for more rich taste

This is a great snack for Kids snack box, if you are not frosting it.

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