Chocolate and salted caramel bundt cake recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 21cm (8in) diameter bundt or ring tin. Put the cocoa in a bowl and add 200ml (7fl oz) boiling water and stir until smooth. In a separate bowl, sieve the flour with the baking powder and sugar. Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 min using an electric whisk.
2. Gradually add the egg mixture to the flour mix, whisking well after each addition. Pour the mixture into the greased tin and bake for 45-50 mins. Let it cool in the tin for 10 mins, then turn out onto a cooling rack.
3. To make the caramel, melt the butter, brown sugar, caster sugar and golden syrup in a heavy-based pan. Simmer gently for 5 mins stirring now and then. Pour over the cream, add the salt and stir well. Simmer for 1 min more, then set aside to cool.
4. To make the curls, melt the two chocolates separately and pour into separate baking trays in a thin layer. Chill in the fridge for 10 mins. Once hard, drag the blade of a large knife along the chocolate to scrape up a thin curled layer. Chill until needed.
5. To serve, pour the caramel over the cooled cake and sprinkle with the chocolate curls and almonds.

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