Edd’s Spiced Chocolate Bundt Cake

YOU WILL NEED: A 25CM DIAMETER, 2 LITRE BUNDT TIN

Heat the oven to 180°C/350°F/gas 4 and grease the bundt tin well, making sure to get into all of the crevices, or the cake may stick to the tin.

Put the cocoa into a small bowl and pour over the hot water, whisking together until smooth. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water, and melt, stirring occasionally. Remove from the heat and allow to cool slightly.

Put the sugar and eggs in a large bowl and, using an electric mixer, whisk until thick and pale. With the mixer still running, pour in the chocolate and mix until smooth and fully combined.

Whisk together the flour, baking powder and spices in a separate bowl. Sift the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the ginger and the cocoa mixture and mix to combine. Pour into the prepared tin, then place on a baking sheet, transfer to the heated oven and bake for 40–45 minutes or until a skewer inserted into the thickest part of the cake comes out clean. Leave to cool in the tin for about 10 minutes before carefully inverting onto a wire rack set over a
parchment-lined baking tray to cool completely.

To make the glaze, put the cream and chocolate into a medium saucepan and place over a low-medium heat, stirring regularly until the chocolate has melted and you have a smooth mixture. Set aside to cool for a few minutes.

Pour the glaze over the cooled cake, trying to cover the entire surface. Allow the glaze to set before carefully transferring to a plate to serve.

THINKING AHEAD
You can freeze the cake at the end of step 4, before glazing it, on a baking sheet until solid, then wrap well in baking paper and clingfilm or foil and freeze for up to 3 months. Defrost fully before glazing.