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Chocolate & Mango Bundt Cake

It was my friend Saras mum's birthday in the week and she asked me if I'd like to join them for lunch in Canary Wharf. She knows me so well, I love lunch anywhere but Canary Wharf is a real favourite of mine. She also threw in it was a restaurant I'd wanted to try for ages. Anyway I thought it would be nice to make Sheila a cake and this was the one I decided on. 
250g unsalted butter, softened
300g caster sugar
4 eggs 
150g chopped mango pieces (fresh or tinned)
150g dark chocolate chunks or drops
60g cocoa powder
200g cream cheese
440g self-raising flour
1 tsp baking powder
100ml of hot water

150g milk chocolate 
100ml double cream 
Golden Sprinkles
You will also need a bundt tin, greased with cake-release spray, plus a piping bag.

Preheat the oven to 160ÂșC

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. 

Now add the cream cheese. 

Fold in the flour and baking powder , mix the hot water with the cocoa powder carefully add to the mix.  Spoon half the mix into the prepared tin. Spoon or scatter a layer of mango pieces and the chocolate chunks over the top of this, then spoon over the remaining cake batter. Bake in the preheated oven on the middle shelf for 50-70 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, and scatter with golden sprinkles. 

#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.