CHOCOLATE DOUBLE CHOCOLATE BUNDT

Preparation 25 minutes Cooking 55 minutes Serves 16 Christmas is a time for indulgence, and what better way to express that than with this glorious sticky alternative to traditional cake?

butter, for greasing 115g cocoa powder, sifted 280g plain flour 2 tsp bicarbonate of soda 1 tsp baking powder 350g granulated sugar 230ml buttermilk 230ml cold strong coffee 160ml vegetable oil 2 large eggs 1½ tsp vanilla extract FOR THE ICING 75g plain chocolate, melted 55g butter, melted 30g icing sugar, sifted 60g soured cream 2 tbsp cold strong coffee ¼ tsp vanilla extract

Heat oven to 180°C (160°C fan oven) gas mark 4. Generously grease a 25cm bundt tin (some brands list these as 12-cup) with butter, then liberally dust with 30g of the cocoa powder. Sift the flour, bicarbonate of soda, baking powder, sugar, 1 tsp salt and the remaining cocoa into a large bowl. In another bowl, beat the buttermilk, coffee, oil, eggs and vanilla until smooth. Beat in the flour mixture until just blended, then turn into the prepared tin. Bake for 45-55 minutes until a skewer inserted into the cake comes out clean. Leave to cool in the tin on a wire rack. Loosen the sides with a flat-bladed knife and turn out onto the rack. To make the icing, whisk the chocolate and butter together. Add the icing sugar, cream, coffee, vanilla and a pinch of salt, and stir until smooth. Pour evenly over the cake and leave to stand at room temperature for about 4 hours until set.