Eggless Chocolate Sourcream Pound Cake

Who says you should use 1 pound of everything to make a pound cake? There are so many different versions available today that it is alright for people to eat some pound cake without feeling guilty. Coming to this cake, we don't like too chocolaty flavor at home. I have been wanting to bake pound cake for a very long time now. Even though I could find many recipes which didn't call for lot of butter, they did have quite a few eggs in them. If I want to convert a recipe into egg less, it gets harder as the number of eggs increase.

When I saw 'Chocolate Marble Yogurt Pound Cake' on bakingbites, it served two purposes for me. One to make it less chocolaty and the second to easily modify it to be egg less. Pictures are not great since my kid wanted to cut it before the cake had a chance to cool down. Since it was for her that I made it, I couldn't force her to wait longer. I did make some variations in not only the ingredients, but also in the process of making it.

Ingredients:

• 2 cups Cake flour (I used King Arthur unbleached cake flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup dutch processed cocoa
• 1 TBSP corn starch
• 1 1/3 cups sugar divided use
• 1/4 cup + 1 TBSP water room temperature 
• 6 TBSP unsalted butter very soft (I used I can't believe its not butter)
• 1 1/4 cup sour cream (low fat will work too)
• 2 tsp vanilla extract
• 1 tsp cappuccino extract

Method:
Preheat the oven to 350 F. Grease a 10 " tube pan or a bundt pan with shortening and dust with flour.In a large bowl, whisk together the flour, 1 cup of sugar, cocoa, baking powder, baking soda, salt, corn starch. In another bowl, mix sour cream and water. In another bowl, cream butter with 1/3 cup of sugar till fluffy. Add vanilla extract and cappuccino extract (you can omit this and substitute strongly brewed coffee in place of water). Add the sour cream, water mixture and beat till everything gets incorporated. Slowly add the dry ingredients in 3 batches and beat. Batter will be quite thick and after the last addition, you might have to mix with spatula. Do not over beat. Scoop into the prepared pan and smooth the top with the spatula. Bake for 40 - 45 minutes or till a toothpick inserted in the center comes out clean. Mine took exactly 43 minutes. If you use some other pan, it'll vary. Cool for 10 minutes in the pan and then transfer to the cooling rack to cool completely.

The taste was awesome. Moist, not too intense chocolate, but mild enough to be compared to milk chocolate. We cut the cake when it was still warm. Even though the texture is dense, it didn't crumble too much like most of the egg less cakes do. This will make a fine layer cake too. 2 8" layers or 2 thin 9" layers.

Happy Baking!! Pin It