Method

Coffee Bundt Cakes

Preheat the oven to 180 °C.

In a large bowl, pour in the coffee, melted butter and cocoa and whisk well to combine.

Whisk in the buttermilk and then the eggs and whisk again well to combine. In another large bowl mix the flour, sugar, bicarbonate of soda and salt. Fold the dry mix into the wet mix and stir until incorporated.

Grease your individual bundt tray or single bundt tin well with Tin Glide or non-stick spray and pour in the batter. Leave a little room for the cakes to rise. Tap the tray on the kitchen counter a few times to get rid of any air bubbles in the batter.

Bake at 180 °C for 30 minutes if using an individual tray. If using a bundt tin, check the cake at the 35 minute mark with a cake tester or skewer, it should come out clean when inserted into the centre. Allow the cake/s to cool in the pan slightly before gently tapping them out, releasing from the tin. Allow the cake/s to cool on a wire rack.

Ganache and Bacon Crumble

Turn the oven up to 200 °C. Line a baking tray with foil and arrange the bacon evenly. Bake for 20-25 minutes until crispy. Drain off the fat and cool the bacon on a kitchen towel then chop it into a fine crumble.

Roughly chop the chocolate and add to a glass bowl. Heat the cream in a medium-size saucepan over medium-high heat until it barely begins to boil. Remove from the heat and pour over the chocolate without stirring. Let the cream and chocolate sit for a minute to melt and then mix to combine until smooth and glossy. Allow to cool slightly before using.

Dip the cooled individual cakes into the slightly cooled ganache then top with bacon crumb. If using a single bundt tin, drizzle the single cake evenly with chocolate ganache and then sprinkle with bacon crumb. Slice and serve.