250g unsalted butter, softened
300g caster sugar
40g cocoa powder
1 tbsp of lemon juice
200ml double cream
440g self-raising flour
1 tsp baking powder
4 Tbsp Nutella or chocolate spread
150g milk chocolate
100 ml double cream
You will also need a bundt tin, greased with cake-release spray, plus a piping bag.
Preheat the oven to 170ºC/325ºF/gas mark 3.
Cream the butter and sugar together in a large bowl, or in a free-standing machine, until light and fluffy.
Beat the eggs together in a jug then gradually add to the creamed butter.
Mix together 1 tbsp of lemon juice with the cream to thicken it, then add to the bowl and beat to combine.
Fold in the flour, cocoa powder and baking powder carefully. Spoon half the mix into the prepared tin. Spoon or pipe the nutella in an even layer over the top of this, then spoon over the remaining cake batter. Bake in the preheated oven on the middle shelf for 55-70 minutes or until baked and a skewer inserted into the cake comes out clean. If you notice the cake is colouring too quickly, cover with foil.
Remove from the oven and leave to cool in the tin for 10 minutes and then carefully transfer onto a wire rack to cool completely.
Heat the cream and chocolate together in a pan over a gently heat until melted stirring all the time. Leave to cool and thicken, once the cake has cooled completely drizzle with the ganache, sprinkle with the sprinkles leave to set. Once set place the cake on a cake stand and feel the centre with your favourite sweet treats or soft fruits. ENJOY