Secret-ingredient chocolate bundt cake

Method

1. Heat the oven to 180°C/160°C/gas 4 and grease and flour a 25cm fluted ring cake tin or similar tin.
2. Whisk all the cake ingredients together until smooth, then pour the mixture into the prepared pan. Level the top with a palette knife and bake for 30–35 minutes, or until a skewer inserted in the middle comes out clean. Leave the cake to cool in the pan for 10 minutes, then turn it out on a wire rack to cool completely.
3. Once cold, make the chocolate ganache icing. Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just comes to the boil. Take the pan off the heat and pour the hot cream over the chocolate. Leave to stand for 1 minute, before whisking until the chocolate has completely melted and you are left with a glossy sauce. Leave to cool to room temperature, then drizzle over the top of the cake. Sprinkle with flaked/sliced almonds to finish.

Extracted from Too Good To Waste by Victoria Glass © Victoria Glass 2017 published by Nourish Books, London. Hardback, £14.99. Photography by Danielle Wood.