Sometimes you turn the world upside down for a good recipe and then you just experiment with something on hand and you hit upon a perfect recipe. It is so good that you want to use it every time you bake a cake but then you warn yourself this is a rich cake not your usual cake, yes even on its own!
I used this cake as the base for my nephew's BD, The Chocolate Volcano! Cake.
I am not a big fan of richly decorated cakes that are laden with butter cream or fresh cream, exception is the mascarpone. The celebration cake was something that got made for my nephew and later again just the bundt without all that ganache for Dad and me to have along with our tea. It is a perfect cake with tea or coffee. The bad thing about Bundts is that the slices are small.
100 g butter , softened
1/4 cup oil
225g caster sugar
4 tablespoons curd
225g all purpose flour
1 teaspoon baking powder
1/4 teaspoon soda bicarbonate
3 tbsp milk
1/2 cup Amul fresh cream
1 tsp vanilla extract
2 tbsp cocoa powder
Soften the butter by cutting it up and whisking along with the oil, sugar and curd.
Mix all the dry ingredients, flour, baking powder and soda bicarbonate. Fold into the smooth liquid.
Add the vanilla extract, fresh cream, milk and adjust the consistency.
Divide the batter into 2 equal parts and add cocoa powder into 1 part and mix well to get the chocolate batter.
Prepare a 10 inch bundt pan by greasing and dusting with flour. Pour the two batters in blotches. Alternate with chocolate and white batter. Then pass a knife randomly to draw swirls in the batter. This will give the marbled effect.
Bake at 180 deg for 25 mins using the convection mode in the oven.
Let it cool completely in the tin before you turn it out on to a plate. This cake is soft and has tender crumb. Slice it for a high tea or decorate it into the The Chocolate Volcano! Cake.