Preparation Time: 20 minutes
Cooking Time: 1 hour minutes
(Plus cooling and standing time)
½ teaspoon bicarbonate of soda
35g cocoa powder
2 teaspoons ground cinnamon
½ teaspoon ground clove
1 teaspoon vanilla extract
250g butter (chopped)
330g caster sugar
225g plain flour
150g self-raising flour
200g dark eating chocolate (chopped)
100g butter (chopped)
1. Preheat oven to moderate (180ºC/160ºC fan-forced). Grease 24cm bundt pan well.
2. Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; stir in combined sifted flours, soda, cocoa and spices, in two batches. Then add milk and vanilla extract.
3. Spread mixture into pan; bake about 1 hour 10 minutes. Stand cake 5 minutes; turn onto wire rack to cool.
4. Stir ingredients for chocolate glaze in medium heatproof bowl over medium saucepan of simmering water until smooth. Pour glaze over cooled cake; stand 30 minutes before serving.