CHOCOLATE & ORANGE BUNDT CAKE

This easy-to-master cake is sure to become a favourite

SERVES 8 * PREP 25min, plus cooling and setting * COOK about 50min

* 225g (8oz) unsalted butter, softened, plus extra to grease * 175g (6oz) selfraising flour, plus extra to dust * 225g (8oz) caster sugar * 4 medium eggs, beaten * 1tsp baking powder * 50g (2oz) cocoa powder * 1tsp vanilla extract * 2tbsp apricot conserve * Finely grated zest and juice of 1 orange

FOR THE CHOCOLATE GANACHE

* 200ml (⅓ pint) double cream * 100g (3½oz) dark chocolate, 70% cocoa solids, chopped * Chocolate stars, to decorate (optional) ❶ Preheat the oven to 170°C (150°C fan) mark 3. Grease a 23cm (9in) bundt tin and dust with flour, tapping out the excess. ❷ With a handheld electric whisk, beat together the butter and the caster sugar until pale and fluffy. Gradually add the eggs, beating after each addition. If the mixture looks as if it might curdle, add 1tbsp of the flour. ❸ Sift in the remaining flour with the baking and cocoa powders, and fold. Fold in the vanilla extract, apricot conserve and orange zest and juice until combined. ❹ Spoon the mixture into the bundt tin and level. Bake for 35-45min until risen and a skewer inserted comes out clean. Cool for 5min in the tin, then turn out on to a wire rack to cool completely. ❺ To make the ganache, heat the cream until warm in a heatproof bowl set over a pan of barely simmering water. Add the chocolate and stir until melted. Take the bowl off the heat and leave to cool for a few minutes – it should be drizzling consistency but thick enough to stay on the cake. If too thick, add more cream. ❻ Transfer the cooled cake to a serving plate. Spoon the ganache over the cake and decorate with the chocolate stars, if you like. Leave the ganache to set before slicing.