Chocolate truffle bundt

This is a truly decadent cake topped with luxurious chocolate truffles – what’s not to love!

MAKES 12 SLICES PREP 30min, plus cooling COOK about 1hr

• 225g unsalted butter, chopped, plus extra to grease

• 75g good-quality cocoa powder, plus extra to dust

• 250ml strong coffee

• 300g plain flour

• ½tsp each baking powder and bicarbonate of soda

• 400g caster sugar

• 4 medium eggs

• 125g natural yogurt

• 1tbsp vanilla extract

FOR THE GLAZE

• 100ml double cream

• 75g dark chocolate, finely chopped

• 25ml golden syrup

• Assorted chocolate truffles, to decorate, optional

1 Preheat oven to 180°C (160°C fan) mark 4. Thoroughly grease a 2.4 litre bundt tin with butter. Next, dust 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 Pour cooled butter mixture into the flour bowl and whisk until combined. Add egg mixture and whisk again. Turn into prepared tin, level and bake for 45-50min, or until a skewer inserted into centre of cake comes out clean. Leave to cool in tin for 3min, then invert on to a wire rack, remove tin and leave to cool completely.

5 When cake is cool, make the glaze. Heat cream in a small pan until there are bubbles appearing around inside edge of pan. Put chocolate into a heatproof bowl and pour over hot cream. Leave for a few min, then stir until combined. Mix in 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 truffles, if you like.

TO STORE Store in an airtight container for up to 4 days.

PER SERVING (WITHOUT TRUFFLES): CALS 496; FAT 25G; SAT FAT 15G; CARBS 60G