I love to experiment chocolate cake recipes that too eggless so when I saw this recipe in PJ’s site(link below) I quickly watsapped her asking few queries and the next day I baked this cake.Mittu loved it so much that she said to reserve few for her snack box too.
I loved the texture of this cake, not too moist not too dry perfect as a snack by itself or dipped with chocolate glaze, it tastes soo good.
I got this mini bundt mould from Popad Jammal and this is my first silicon full cake mould.
Eggless Buttermilk Chocolate Cake Recipe
Preparation Time:15 mins | Baking Time : 15 mins | Makes:10 mini bundt cakes
Recipe Category: Cakes | Recipe Cuisine: Indian Reference: PJ
Recipe Category: Cakes | Recipe Cuisine: Indian Reference: PJ
All purpose flour(Maida) – 1 cup
Cocoa powder- 3 tbsp
Powdered sugar- 3/4 cup
Instant coffee powder – 1 tsp
Vanilla Essence – 1/4 tsp(optional)
Curd 4 tbsp mixed in 1 cup water,whisked well
Baking soda- 1 tsp
Melted butter- 2 tbsp
Salt -a pinch
Method:
- Mix curd with water and whisk it well, then add vanilla essence and mix well.Measure and take maida in a bowl.
- Add coco powder and baking soda.
- Add instant coffee powder and whisk it well.Then add powdered sugar and mix well using a whisk.
- Melt butter, cool down then add it to buttermilk, then slowly add the dry ingredients in batches.Keep whisking.
- Whisk well so that there are no lumps.The batter will be very runny and will be in piurable consistency.Brush your baking tin / mould.I used my mini bundt silicon mould.Preheat oven at 180 deg C for 10mins.
- Pour till half of the stick in the middle.Place the mould on wirerack and bake for 12-15 mins.Cool down then demould.
Cool don then pour chocolate glaze and add sprinklers, enjoy!
My Notes:
- It is just powdered not icing sugar. I just powdered normal sugar in mixie.
- Pour glaze only after the cake cools down.
- I love adding vanilla essence to all my chocolate cakes so added it, but its purely optional.
- The orginal recipe calls for 1/2 cup powdered sugar but I felt sweet less so have mentioned a little more.
- The cake tastes good even without the glaze but adding it takes it to new level 🙂
- You can even bake this cake in a cake mold / loaf pan in that case it may take more time to bake may be 30-35mins.
- Make sure to add melted butter only after it is cooled completely.And also whisk it well once added to buttermilk.
- Using slightly thick buttermilk gives great texture.
- My bundt mould is small so I got 10 mini bundt cakes.
Komathi G says
June 17, 2015 at 10:17 amWhy bakingpowder is not been used? will be soft? and spongy?
nikita shrivastava says
June 17, 2015 at 2:47 pmCan i bake this cake in cooker?
SHARMILEE J says
June 17, 2015 at 3:58 pmYou can try and see but nit sure of the timing……..
Meena Srinivasan says
June 17, 2015 at 8:47 pmThank you Sharmi, very tempting and cute cakes. Your photo's are too tempting… the one showing the consistency is rocking…Your mould design and colour is so good. I am going to try soon. First I need to search the mould, I have silicon heart shaped mould but your bundt mould is really looking good, the cakes coming with center space…. very creative & attractive. Thank you again for making it so fast.
Meena Srinivasan says
June 17, 2015 at 8:55 pmSharmi, one doubt, instead of coffee powder shall we use Hershey's dark chocolate syrup/ chocolate syrup or only we must use coffee powder? 2. Slightly thick butter milk – we need to increase curd quantity – how much maximum level ? I mean curd 4 Tbsp for 1 cup water as per recipe, instead 6 or 8 Tbsp for 1 cup water – please clarify. I have homemade thick curd made out of Nandini Pure Cow Milk. (like Aavin milk in Tamil Nadu – Karnataka-Bangalore they named as Nandini)
SHARMILEE J says
June 18, 2015 at 12:50 am4 tbsp for 1 cup water will give a slightly thick buttermilk if your curd is thick….yes you can use homemade curd too thats what I did too….Yes you can use chocolate syrup instead of coffee powder or just skip it
Meena Srinivasan says
June 18, 2015 at 1:26 pmThank you Sharmi
Newbcook says
June 19, 2015 at 5:14 pmWhat is your 1 cup measure in ml
SHARMILEE J says
June 20, 2015 at 2:39 amMy 1 cup measures 250 ml
Sumithra Senthil Kumar says
June 24, 2015 at 5:03 amSharmi how did u prepare chocolate glaze?
SHARMILEE J says
June 24, 2015 at 6:02 amI've given the link for chocolate glaze in the introduction itself…..
Sumithra Senthil Kumar says
June 26, 2015 at 9:20 amOops I didn't check properly. Thanks for the response.
Neeraja Swetha says
June 24, 2015 at 11:37 amHi Sharmi – I have tried this recipe and it came out very soft n spongy. Only change I have made is – added 1/2 tsp baking powder and 1/2 tsp baking soda. Didn't prepare glaze. Even then we liked it. My son liked it very much. Thanks…
Kalyani says
July 2, 2015 at 4:03 pmCan we use wheat instead of maida?
SHARMILEE J says
July 5, 2015 at 3:26 amYou can try and see but not really sure of the outcome