Cake -

1. Butter Grease a 25cm bundt pan. Dust with flour then with cocoa powder.

2. Make the coffee and let it slightly cool down. Chop the dark chocolate and set aside.

3. Sift the flour, cocoa powder, baking soda, baking powder and spices into the bowl of a stand mixer. Add the sugar, salt and orange zest, and mix until well combined. In a second bowl, with a balloon whisk, mix the eggs with buttermilk, sour cream, oil and vanilla until well combined.
4. Pour the mixture into the bowl with flour and mix on low speed. While mixing, gradually add the warm coffee and mix until well combined, (don't overmix the batter). Fold in the chopped chocolate.
5. Pour the batter into prepared bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Remove from oven and leave to cool inside the pan for 15 minutes, then carefully turn over onto a serving plate and leave to cool completely.

Chocolate Ganache -

1. Chop the dark and milk chocolate into tiny pieces and place in a small bowl.

2. Heat the cream in the microwave and pour over the chocolate. Leave for a few minutes for the chocolate to soften and stir until smooth.
3. Let it stand for a few minutes to slightly thicken but still pourable.
4. Pour over cooled cake. Let the chocolate slightly set and decorate as desired.

5. Enjoy!