Double chocolate & orange bundt cake
(4lb tin)
In a small pot, gently heat the water, coffee, butter and cocoa powder until blended and set to one side.
Place the sugar, flour, bread soda, baking powder and salt in a large bowl and mix.
Pour the cooled cocoa mixture to this along with the zest and mix until combined.
In a separate bowl, whisk the eggs, yoghurt and vanilla.
Combine this with the chocolate batter.
Grease your (23 x 8 cm) bundt tin with butter and dust with cocoa powder.
Spoon the batter into this and bake in a preheated oven at 170C for 40 minutes or until a skewer inserted into the cake comes out clean.
Once baked, remove from the oven and allow to cool in the tin for 5 minutes.
To make the topping, place the chocolate and butter in a bowl over a pot of gently simmering water and heat until melted.
Carefully turn the cake out on to your serving plate and drizzle the chocolate sauce over the top.
