Chocolate Bundt

Bundt tins vary hugely in shape and size – just make sure the volume of yours is the same as our specifications so the cake mix will fit.

Hands-on time 30min, plus cooling. Cooking time about 1hr. Serves 12

225g unsalted butter, chopped, plus extra to grease 75g good-quality cocoa powder, we used Green & Black’s, plus extra to dust 250ml strong coffee 300g plain flour ½tsp baking powder ½tsp bicarbonate of soda 400g caster sugar 4 medium eggs 125g natural yogurt 1tbsp vanilla extract

TO GLAZE 100ml double cream 75g dark chocolate, finely chopped 25ml golden syrup TO DECORATE, OPTIONAL Chocolate Coffee Truffles (see below)

1 Preheat oven to 180°C (160°C fan) mark 4. Thoroughly grease a 2.4 litre bundt tin with butter. Next, dust the tin with cocoa powder, tapping out excess but making sure all areas are covered. Set aside.

2 In a medium pan over low heat, melt butter, cocoa powder and coffee, whisking occasionally, until mixture is smooth and combined. Cool for 10min.

3 Meanwhile, in a large bowl, mix flour, baking powder, bicarbonate of soda, sugar and a large pinch of fine salt to combine. In a separate jug, whisk eggs, yogurt and vanilla until combined.

4 Scrape cooled butter mixture into the flour bowl and whisk until combined. Add egg mixture and whisk again. Scrape into prepared tin, level and bake for 45-50min, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 3min, then invert on to a wire rack, remove tin and leave to cool completely.

5 When the cake is cool, make the glaze. Heat the cream in a small pan until there are bubbles appearing around the inside edge of the pan. Put the chocolate into a heatproof bowl and pour over the hot cream. Leave for a few min, then stir until combined. Mix in the golden syrup. Set aside for 10min to cool and thicken.

6 Transfer cake to a cake stand or serving plate. Spoon over the warm glaze, encouraging it to drip down the sides, and decorate with Chocolate Coffee Truffles (see recipe, below), if you like. Serve in slices.

PER SERVING (without truffles) 496cals, 7g protein, 25g fat (15g saturates), 60g carbs (40g total sugars), 2g fibre

TO STORE Store in an airtight container at room temperature for up to 4 days (the truffles are best kept chilled, as they will soften on standing).