Ingredients

200g unsalted butter, plus extra for greasing

300 g dark brown sugar

150 g black treacle

4 balls stem ginger in syrup, finely chopped

2 tbsp stem ginger syrup

2 large free-range eggs, beaten

200 g plain flour

Contents from 1 coffee capsule

1/2 tsp sea salt

1 tsp bicarbonate of soda

1 tsp ground ginger

1 tsp ground cinnamon

225 ml plain yogurt

 Chocolate frosting

210 g double cream

1 tbsp soft brown sugar

140 g 74% chocolate

1 espresso shot

1 sheet of edible goldleaf

 Method

1. Preheat oven to 180°C/160°C fan. Generously grease a 1.5 litre Bundt tin.

2. Gently heat the butter, sugar and treacle in a saucepan, stirring occasionally, until the butter and sugar have melted. Remove from the heat and whisk in the chopped stem ginger, ginger syrup and eggs.

3. Sift the flour, ground coffee, salt, bicarbonate of soda and spices into a large bowl. Pour in the melted sugar/butter mixture and yoghurt and stir with a whisk. Pour into the greased bundt tin and lightly tap to displace any bubbles.

4. Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

5. Heat the cream and sugar in a small saucepan, stirring occasionally.  Place the chocolate in a heatproof bowl. When bubbles appear around the edge of the cream, pour over the chocolate. Leave undisturbed for a couple of minutes, then stir to mix. Let down the mixture with a little espresso, to achieve the desired pouring consistency. Drizzle over the cake and decorate with gold leaf.