&KRFRODWH &RȠHH Bundt Cake

Coffee and chocolate work well together in cakes, truffles, mousses or cookies – in fact a little coffee in a chocolate cake will make the cake taste more chocolatey.

CAKE

225g unsalted butter, softened,

plus extra for greasing 225g caster sugar

4 medium free-range eggs 1 teaspoon vanilla extract 50ml strong coffee

50ml full-fat milk

175g self-raising flour

50g cocoa powder 2 teaspoons baking powder Pinch of salt BUTTERCREAM

150g unsalted butter, softened 150g icing sugar, sifted 2 teaspoons cocoa powder 1 teaspoon instant coffee 1 large free-range egg yolk ICING

100g milk chocolate

15g unsalted butter

30g cocoa powder

50ml strong coffee

50ml cream

1 tablespoon golden syrup

Cake: Preheat the oven to 190°C and grease the base and sides of a bundt cake tin with butter.

Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, then add the vanilla, coffee and milk, whisking well after each addition. Sift in the dry ingredients, mixing well to combine.

Transfer the batter to the cake tin and bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Place a cooling rack over the top of the tin and invert the cake. Leave to cool.

Buttercream: Whisk all the ingredients together until pale and fluffy.

Slice the cooled bundt cake through the middle with a bread knife. Spread the buttercream over the bottom half and sandwich with the top half.

Icing: Melt the chocolate and butter in a bowl set over a pan of simmering water. Meanwhile, place the remaining ingredients in a small saucepan and heat over a medium heat. Add this mixture to the melted chocolate, whisking until incorporated and glossy.

Pour the icing over the cake immediately. Serves 12