To make the glaze, submerge the gelatine leaves in cold water for a few minutes to soften, separating the leaves as you put them into the water. Combine all of the glaze ingredients except for the gelatine leaves in a saucepan and bring to a boil. Reduce temperature and allow the glaze to simmer gently for 15 minutes, watching that it does not burn. Remove the glaze from the stove and allow it to cool slightly. Remove the gelatine from the water, squeezing out excess water, and add to the glaze. Stir to dissolve, then pour into a plastic container to cool. Place cling film directly onto the surface to prevent a skin from forming. Stir periodically.

Preheat the oven to 180°C. Prepare a 23cm round bundt or cake tin, by greasing it, and then dusting with flour. This will prevent your cake from sticking to the tin, but be sure to knock any excess flour off.

Using an electric mixer, cream the butter and sugar until pale and creamy. Add the eggs and Vanilla Extract and beat well to combine. Slowly pour the cooled melted Decadent chocolate into the butter mixture. Using a wooden spoon, stir until thoroughly combined, but take care not to over-mix. Sieve the flour and baking powder into a separate bowl. Alternating with the boiling water, add the flour a spoon at a time to the chocolate mixture, stirring in after each addition to make sure that the batter remains smooth. The batter will be quite liquid at this stage.

Pour the batter into the prepared bundt tin and place into the preheated oven. Bake for 30 minutes, then turn the oven down to 160°C and continue baking for a further 20 minutes. Do not worry if a skewer poked into the cake doesn’t come out completely clean – this is because of how moist the cake is!

Remove the cake from the oven and leave it to cool completely in the tin before turning it out. Drizzle generously with the cocoa glaze.

Tip: A 2g gelatine leaf is the equivalent of 4g of gelatine powder.