Preheat your oven to 180°C.

Lightly butter a 25cm diameter bundt cake tin (10cm deep) and dust with cocoa, tapping out any excess.

In a large mixing bowl, sift together the cake flour, cocoa, baking powder, bicarbonate of soda and salt, then stir in the ground almonds with a wooden spoon. In a separate bowl, whisk together the eggs, oil and sugar until light and fluffy. Combine the milk, vanilla and hot water and add to the sugar mixture, whisking again until well combined. Make a well in the center of the dry mixture and pour in the wet ingredients. Fold together until combined and smooth.

Pour the batter into the prepared tin and bake for 30-40 minutes or until cooked when tested with a skewer. Remove the cake from the oven and leave to cool in the tin for 15 minutes, then turn it out onto a cooling rack. Leave to cool completely before frosting.

To make the chocolate ganache, heat/scald the cream in a heavy-based saucepan over low heat – do not allow it to boil. Add the chocolate and stir until the chocolate has completely melted. Add the butter a cube or 2 at a time, stirring constantly until it is smooth and glossy.

Allow the ganache to cool to room temperature then drizzle the ganache over the cooled cake. The cake is delicious as is or you can serve it with double cream and berries, figs or poached pears.

Tip: You can also make the ganache in the microwave. Place the chocolate pieces and cream in a microwavable bowl and microwave, stirring regularly, until melted. Add the butter and stir until smooth.