Chocolate Buttermilk Pound Cake

Here is the surprise cake I baked on my birthday..The Chocolate Buttermilk Pound Cake. Absolutely moist and delicious cake. This was the first time I was using buttermilk in a cake. The almonds I used made it crunchy too. 

There is one thing that I thought I should have done but just skipped my mind. I was in a hurry to finish off, so I could spend time with my family. I forgot to use cocoa powder for dusting instead of all purpose flour. And that's one thing I repented but then it hardly mattered to anyone because everyone enjoyed the cakes and it was over in minutes. 

I tried to get dark chocolate but it was out of stock at all the supermarkets here. So I thought why not try a white ganache instead for a twist :) And I loved it. 

So hope you all enjoy this recipe..

Chocolate Buttermilk Pound Cake

Recipe Source: Passionate about baking by Deeba

INGREDIENTS

1 Cup All purpose flour

¼ cup Wheat flour

¼ cup Cocoa Powder + a little more for dusting the cake pan

½ tsp Baking powder

¼ tsp Baking soda

¼ tsp Salt*

½ cup Unsalted butter

1 cup Sugar

2 eggs

100 ml Buttermilk ** see tips

1 tsp Vanilla Essence

Ganache:

100gms White/Dark chocolate

3 tbsp cream + more if ganache is too thick

Chocolate shavings

METHOD

Prepare an 8’’ round pan by greasing it and placing a butter paper on it at the bottom and sides. Again grease on top of the butter paper and dust it with some cocoa powder***

Preheat oven to 170 degree C.

Prepare the buttermilk and keep aside.

Mix the dry ingredients (Flour, cocoa, baking soda, baking powder and salt).

Sift it to mix well and avoid lumps.

In a separate bowl cream the butter. Add the sugar.

Add vanilla extract.

Add the flour mixture and buttermilk alternatively.

Stir in chopped almonds/hazelnuts/pistachios.

Bake for 30 to 40 minutes or till a toothpick inserted comes out clean.

Let it cool.

For the ganache:

Add the cream and chocolate and place on low fire. Keep stirring till the chocolate melts fully. Remove from heat and stir briskly. It should be of flowing consistency. If the ganache is too thick add a little more cream/ if it’s too thin add a little chocolate.

Final touch:

After the cake has cooled remove from rack and place on a cake stand/plate.

Pour the ganache slowly pushing it from the centre to the outer edges so that it drips on the sides.

Decorate with chocolate shavings.

Tips:

Avoid salt if you are using salted butter.

To prepare buttermilk take 100ml milk at room temperature. Add 1 tsp white vinegar. Let it stand for 5-10 minutes. When it curdles it is ready for use.

Always dust your pan with cocoa powder if you are making chocolate cakes (instead of All purpose flour) to avoid white layer being formed on the outer crust.