1/2 cup butter, softened
2 large eggs, at room temperature
3/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tbsp cocoa powder
100 gms dark chocolate
100 gms fresh cream
7. Melt cream in a heavy bottom pan and add chopped dark chocolate. Keep on stirring until it becomes a thick glossy sauce.
( U can keep it refrigerated for about a week).
8. Warm some truffle sauce and pour over the cake.
- Bundt cake recipies should be denser, have less of air bubbles.
- They should be baked for a longer period in comparison with normal cake tins to give a bright color.