Ingredients

Cake:

225g unsalted butter

300g plain flour

4 eggs

300g caster sugar

80g cocoa powder

110ml whole milk

110g sour cream

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp vanilla extract

Chocolate Ganache Drizzle:

55g double cream

115g dark chocolate

Honeycomb:

200g caster sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda

Method:

Cake:

1. Preheat your oven to 160C fan.
2. In a standing mixer, beat the butter and sugar until fluffy. 
3. Beat the eggs and add to the mixture slowly. 
4. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder, and mix until incorporated, but do not over mix.
5. Then add the sour cream and milk.
6. Add the vanilla.
7. You should have a smooth and deliciously chocolately mixture. 
8. Grease your bundt tin thoroughly. And I mean thoroughly - you don't want that thing sticking! (I use a cake tin spray!)
9. Fill the tin with the mixture and bake for around 45 minutes, or until a skewer comes out clean.
10. Leave to cool in the tin for around 10 minutes, then it's the moment of truth. Turn it out and leave to cool fully!   

1. Heat the cream and chocolate in a bowl over a pan of simmering water. 
2. Allow it all to melt, and is smooth and glossy, then remove from the heat. 
3. Let this cool to a pouring consistency. 
4. Drizzle over a cool bundt cake. 

1. Line and grease a 8 inch brownie tin.
2. Heat the sugar and golden syrup over a medium heat in a saucepan until the sugar has melted. 
3. Turn the heat up and let the syrup simmer until it turns a lovely golden colour. 
4. Remove from the heat and add the bicarbonate of soda. 
5. STIR! And keep stirring! It will froth up like mad, but keep stirring until you can't see any lumps of bicarbonate of soda. 
6. Pour straight into your lined tin, and leave to set! 
7. Chop up to decorate the cake!

1. Drizzle your cake in ganache and top with honeycomb pieces. 
2. I also drizzled some melted milk chocolate for contrast, and added some sparkly sprinkles, because, why not!