Ingredients
200g plain flour  
1½ tsps bicarbonate of soda  
75g cocoa powder  
150g Light muscovado sugar 
100g dark muscovado sugar  
375ml boiling water 
100g melted butter, plus extra for greasing  
1½ tsps cider or white wine vinegar  
Salt  

Ingredients for the icing  
100g butter 
65g light muscovado sugar  
2 tablespoons cocoa powder  
3 tbsps golden syrup 
60mls water 
200g milk chocolate, finely chopped  
¼ tsp flaky salt 

Equipment needed 
Bundt tin, greased or a 900g loaf tin or 23cm cake tin, greased and lined 

Method
Heat the oven to 160c.  

For the icing put the butter, sugar, cocoa powder, golden syrup and water into a small saucepan and melt together over a medium heat until everything is one gorgeous chocolate sauce.  Take care not to boil the mixture.  Turn off the heat and add the chocolate.  Stir twice and then put to one side for 1 minute.  After the minute, the chocolate should have melted so just stir everything together until you have a thickish liquid.  Put to one side. 

For the cake, put the flour, sugar, bicarbonate of soda, ¼ tsp salt and the cocoa powder together in a bowl and whisk to break up any lumps of sugar or bicarb.  In a separate bowl, mix the water, butter and vinegar, stir and add to the dry ingredients.  Stir both mixtures together and pour into the prepared tin.  

Bake for around 40 minutes or until a cocktail stick comes out cleanish and the cake has pulled away from the edges. 

Cool in the tin for at least 20 minutes before attempting to remove it or it will break up. 

When coo enough to handle, very carefully tease the cake out of the bundt tin and put onto a serving plate. 

When the cake is completely cool, pour over the icing. 

Variation:
To make this look more like a dessert add decoration to the top in the form of chocolate stars and truffles.  To do this you will need: 100g white chocolate, very finely chopped, 25g dark chocolate, very finely chopped and 6 chocolate truffles.  You will also need a star cutter. 

In the microwave in 30 second bursts, melt your white chocolate until ‘just’ melted.  I usually stop when there are just a few lumps left and I stir until everything is melted.  Spread the chocolate over a silpat liner or glass/marble/metal board.  Melt the dark chocolate in the microwave and take a butter knife and drizzle the dark chocolate over the white chocolate to make squiggly lines.  Leave somewhere cool to almost set, do not put into the fridge.  Check the chocolate after 10 minutes, what you are looking for is the chocolate to not be tacky but still be pliable.  Take your star cutter and cut out as many stars as you can.  Leave now to fully set before you try to pick them up. 

After the stars are fully set, use a small sharp knife to go over the star outlines if needed and carefully lift out the stars.  Put the truffles on to your cake and prop your stars up in front of each truffle.  You may have more stars than truffles but this allows for some breakages - it is inevitable. 

Orange 
This is a great cake at Christmas you could add 2 tbsps of orange liqueur to the cake mixture and ½ tbsp to the icing.   

Mint 
Add 2 tsps of mint extract to the cake mix and ½ tsp to the icing. 

- An adaptation of a recipe from One, Pot, Pan, Planet by Anna Jones