Custard Powder Bundt Cake ~ Egg less Yellow Cake With Chocolate Ganache

A very happy new year to all my fellow bloggers and my blog readers. May the new year bring you lots of happiness, prosperity and good health!

I have been away from this space for over a month now. Actually, I have shifted places and am now settling down slowly in a new city. There was a lot happening on the home front that blogging took a back seat. I will try to blog more frequently from now on. Today, I have something sweet to share from my drafts. I had made this cake quite some time back for our girls get together.

So lets start the new year on a sweet note!

 Recipe Source: Divine Taste 
 
Custard Powder Bundt Cake ~ Egg less Yellow Cake

Ingredients:

1 cup milk

1 cup granulated sugar

1 1/2 cups plain flour

1/2 cup vanilla custard powder

2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

1/2 cup butter

Process:

1.      Grease a bundt tin or a 8” round tin and lightly dust it with plain flour. Tap to remove excess flour from the surface of the pan. Preheat the oven at 160 C.

2.      In a large bowl shift all the dry ingredients except sugar.

3.      In a separate bowl whisk butter and sugar till soft and fluffy. Add in room temperature milk and whisk till well incorporated.

4.      Add the dry ingredients to the wet ingredients and mix well with a whisk until there are no lumps.

5.      Pour the batter into the prepared tin and bake at 160 C for 45 minutes to 55 minutes, until a skewer comes out clean.

For the ganache:

50 ml cream
50 gm chocolate chunks

1. Add both the ingredients in a microwave safe bowl and heat for a minute. Stir till you get a smooth silk ganache.

Pour it over the cake once the cake is fully cooled. I had poured it while the cake was still a bit warm( was in a hurry). So, the ganache melted and dripped down ;(

Note: The cake taste best when eaten on the same day. Later it tends to get dry.

Thank you for stopping by! Cheers!