Double chocolate & orange bundt cake Serves 8 (4lb tin) Ingredients 220g butter 230ml water 1 teaspoon coffee 80g good quality cocoa powder zest 1 orange 450g brown sugar 1 teaspoon baking powder 1/2 teaspoon bread soda pinch of salt 450g plain flour 1 teaspoon vanilla essence 2 medium eggs 120g natural yoghurt Topping 200g dark chocolate 50g butter Method 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. Best served warm with whipped cream.