Chocolate, Rose & Pistachio Bundt with Chocolate Ganache

• 15g (1 tbsp/½oz) butter
• 15g (1 tbsp/½oz) cocoa powder

For the cake:

• 325g (3 sticks/ 11oz) unsalted butter, melted
• 500g (2 ¼ cup/ 1lb 2oz) caster sugar
• 5 eggs, beaten
• 1 tsp vanilla bean paste
• 360g (3 cups/12 ½ oz) plain flour
• 2 tsp baking powder
• 100ml (1/2 cup/3 ½fl oz) whole milk
• 50g (1/3 cup/ 1 ¾ oz) cocoa powder
• 75ml (1/3 cup 2 ½ fl oz) boiling water
• 50g (¼ cup/ 1 ¾ oz pistachio paste
• 1 tsp rose water
• Pink and green food coloring

For the chocolate ganache:

• 100g (½ cup/3½oz) dark chocolate
• 1 tbsp melted butter
• 1 tbsp golden syrup
• 150ml (2/3 cup/ 5fl oz) double cream

To decorate:

• Edible rose petals
• Chopped pistachios
• Chocolate Shavings

Preheat your oven to 160°C fan/180°C/350°F/gas 4.

Melt the butter, then use a pastry brush to brush it evenly over the inside of a 12-cup Anniversary Braided Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the cocoa powder, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside. Alternatively, spray with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Combine the butter and sugar in a large bowl using hand-held electric beaters. Add the eggs and vanilla and continue to beat until fully incorporated. Add one-third of the flour and the baking powder followed by half the milk, repeat, and then add the final third of flour. Beat until just combined. Divide the mixture evenly between 3 bowls.

In a small bowl, whisk together the cocoa powder and boiling water until you have a paste and add it to one bowl of the mixture, mixing well so the colour is even. Add the rose water and pink food colouring to the next bowl, and the pistachio paste and green food colouring to the last bowl. Mix each one well so the colour is uniform. Spoon the different mixtures into the prepare pan, roughly layering the colours on top of one another. Keep repeating until you have used up all the mixture. Drag a toothpick gently through to swirl the mixture. Bake for 50-55 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 10 minutes and then invert onto a wire rack to cool completely.

Once the Bundt has cooled, prepare the ganache. Put the chocolate in a bowl with the butter and golden syrup. Heat the double cream to near boiling and then pour over the bowl of chocolate. Leave for a few minutes to melt and then use a fork to mix until smooth.

Place a plate under the cooling rack and then pour the dark chocolate ganache over the Bundt. Decorate with edible rose petals, chopped pistachios and chocolate shavings and serve. This will keep for a couple of days in an airtight container.