Ingredients

• 1 cup milk
• 1 tbsp vinegar
• 3 medium eggs
• 1 1/2 cups (300g) powdered sugar
• 3/4 cup (165ml) vegetable oil
• 1/4 cup coffee ( 2tbs instant coffee powder in 1/4 cup hot water)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2 cups (300g) plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup (35g) cocoa powder

For the ganache

• 150g unsalted butter
• 200g milk chocolate
• 150g powdered sugar
• 1/2 cup cream
• 1 tsp vanilla extract

Method

For making homemade buttermilk, take 1 cup of milk at room temperature in a jug and 1 tbs of distilled vinegar. Mix well and keep it aside for 10 minutes.

Mix together flour, baking powder, baking soda and cocoa powder in a bowl and keep aside.

Take 3 medium eggs in a large bowl. Add sugar, vegetable oil, coffee, vanilla extract and salt. Beat it really well until everything is combined well.

Add the prepared buttermilk and beat it again using an electric blender.

Add the prepared dry mix (flour, baking agents and cocoa powder) and mix gently using a spatula until well combined.

Transfer the batter to a bundt cake tin which is greased and coated with plain flour.

Tap 2-3 times and bake in a preheated oven at 180°C for 45-50 minutes or until the skewer inserted comes out clean.

Allow to cool down before demoulding.

For the chocolate ganache

Heat butter, milk chocolate, sugar, cream and vanilla extract in a sauce pan until it is completely melted.

Strain to a bowl and allow to cool down slightly.

Pour over the demoulded cake and enjoy.

Notes

The ganache will thicken when it cools down. You can heat or microwave it again to loosen the ganache.

You can use store bought buttermilk instead of homemade buttermilk if available.