Chocolate almond bundt cake

Method

1. Heat the oven to 180°C. Rub butter into your tin, covering each nook and cranny. I use a tin that is 1.5l in volume. You can measure the volume by filling the tin with water and then transferring the water to a measuring jug.

2. Add the tablespoon of flour and toss it around in the tin covering all of the butter.

3. Cream 180g of soft butter with the sugar until light and fluffy. Mix together the 180g of flour, ground almonds and the baking powder. Add the essence and milk to the eggs and lightly beat.

4. Mix a third of the egg mixture into the creamed butter and sugar then stir in a third of the flour mixture. Repeat until everything is mixed together to form a smooth batter.

5. Stir in 50g of the chocolate chips and pour the batter into the prepared tin.

6. Bake for 40 minutes or until a skewer comes out clean. Allow to cool completely in the tin.

7. While the cake is baking heat the cream to shivering and stir in the remaining 100g of chocolate chips until they have melted. Set aside.

8. Gently turn your cake on to a plate and pour the chocolate ganache over the top, sprinkle with the chopped almonds and enjoy.