Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and flour a 12-cup Bundt tin.
Step 2
Place the
Clarified Butter (1/2 cup)
,
Oil (2 oz)
,
Caster Sugar (1 2/3 cups)
, and
Vanilla Extract (1 tsp)
in the bowl of a stand mixer/or a large bowl and whisk on medium-high speed until well mixed.
Step 3
Add the
Thick Yogurt (2/3 cup)
,
Corn Flour (2 Tbsp)
,
Baking Powder (1 1/4 tsp)
,
Baking Soda (1/2 tsp)
, and
Salt (1 pinch)
. Whisk again, scraping the sides down a couple of times.
Step 4
Add the
All-Purpose Flour (2 1/3 cups)
with
Buttermilk (8.5 oz)
and whisk until smooth.
Step 5
Pour about 520 g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm and light brown.
Step 6
Meanwhile, prepare the vanilla cream filling. Whisk
Fresh Cream (10.5 oz)
,
Milk (3.5 oz)
,
Corn Flour (2 1/2 Tbsp)
,
Granulated Sugar (1/4 cup)
, and
Vanilla Extract (1 tsp)
together in a heavy bottom saucepan until smooth.
Step 7
Simmer over low heat, stirring constantly, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off heat and whisk well until smooth.
Step 8
Take the cake out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes, until a tester comes out clean.
Step 9
Meanwhile, prepare the chocolate glaze. Place
Dark Chocolate (1/2 cup)
,
Unsalted Butter (2 Tbsp)
, and
Honey (1 Tbsp)
in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature.
Step 10
Once the cake is done, cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired. Enjoy!
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