• Preheat your oven to 180°C/160°C fan.
• Generously grease your Bundt pan with butter, being sure to go into all the edges of your pan. Coat the inside of the pan with a layer of cocoa powder, holding the pan to the side and patting it to ensure all of the pan is coated. Once sufficiently coated, you can tip out any excess cocoa powder. This step is very important to prevent your cake from sticking to your pan once baked.
  
• 
• To a large mixing bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt, caster sugar and light brown sugar. Whisk to combine and set aside.
  
• 
• To a medium mixing bowl add the eggs, melted butter, vanilla extract, sour cream, oil, orange juice and orange zest. Whisk to combine (it might look split but this is ok; it will come togther once the dry ingredients are added).
  
• 
• Pour the wet ingredients into the large bowl of dry ingredients in two stages, whisking to full combine after each stage. The mixture will be quite thick.
  
• 
• 
• Add a teaspoon of instant coffee to 120ml of hot water. This is to enhance the chocolate flavour and won't make the cake taste like coffee. However, if you'd rather not use coffee, you can just use hot water.
  
• Pour the hot coffee/water into the mixing bowl and whisk carefully until fully combined.
  
• Pour the cake batter into your prepared Bundt pan. It will be easily pourable so will find its own level.
  
• Bake on the middle shelf of your preheated oven for around 40-45 minutes. If using a large pan, start checking the cake a little earlier as it may bake in less time. Check the cake is baked by inserting a cake skewer or cocktail stick into the tallest part of the cake; it should come out clean or with a few moist crumbs. If it comes out with wet mixture on it, place the pan back in the oven for a few more minutes before checking again.
• Place the Bundt pan on a wire rack to cool for 15 minutes.
  
• After 15 minutes, turn the cake out of the pan and place on the wire rack to cool completely. To do this I take the cake pan off the wire rack, flip the wire rack over and place it on top of the Bundt pan. I then carefully flip the wire rack over, holding the cake pan steady so that the pan is now upside down and the wire rack is right-side up! Then simply pat the pan and wiggle it a little until the cake releases onto the wire rack.

Chocolate Orange Ganache Glaze

• When the cake is almost completely cooled, make the ganache.
• Finely chop the whole Terry's Chocolate Orange and place into a small bowl.
• Place the double cream in a small saucepan and warm on a low heat until you start to see tiny bubbles forming at the edge of your pan. Do not let it boil, just simmer.
  
• Pour the warmed cream into the bowl of finely chopped Terry's Chocolate Orange and leave for around 30 seconds for it to start melting the chocolate. Stir the mixture together until fully combined and smooth with no bits of chocolate remaining.
  
• 
• 
• Leave the ganache to set and firm up slightly; you can either leave it on your counter or to speed things up a bit you can place it in the fridge for around 30-40 minutes. If placing in the fridge, I recommend stirring it every 10-15 minutes to make sure it's cooling evenly as the centre will take longer to cool.
• Place your Bundt cake onto your chosen serving plate or cake stand, and then slowly pour the ganache on top, allowing it to drip down the sides and middle of the cake.
• Unglazed cake can be stored at room temperature in an airtight container. Once glazed it is best kept in the fridge due to the cream content of the ganache. Best eaten within 4 days.