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