Chocolate Bundt Cake with Chocolate Ganache and Salted Caramel Sauce

Chocolate Cake

• Preheat the oven to 175℃. Using a pastry brush and soft real butter, paint the inside of the bundt tin with the butter. Then sieve in a light layer of cocoa. Move and tap it around the inside of the tin until a fine layer of cocoa covers every bit of the cake.
• Cream the margarine and sugar for about 5 minutes until soft, whipped and aerated a little.
• Sieve in the flour and cocoa. Turn the mixer on to a low speed and combine.
• As the beater moves slowly, crack in the eggs and combine, then slowly add in the butter milk. Once all combined do not over-beat.
• Using a spatula pour the mixture in to the bundt tin and bake for 50-60 mins.
• As the cake bakes, make the chocolate ganache and the salted caramel sauce.
• Test with a skewer. If the cake crumb comes out dry on the skewer. It is cooked. Allow to cool in the tin for 15 minutes and then invert on to your serving plate.
• Pop little sheets of parchment under the cake, while decorating.
• Drizzle with the chocolate ganache and then the whiskey salted caramel sauce.
• Garnish with dehydrated oranges, figs and springs of rosemary.
• Sieve icing sugar on top and serve.

Whiskey Caramel Sauce

• In a large saucepan, heat the sugar and water and allow to bubble for 5 minutes.
• Don’t stir but swirl until the liquid turns a light amber colour. Lift off the heat and add the butter and whisk until combined.
• Add in the whiskey, the cream and the salt. It will steam and splutter quite a bit but just keep whisking until it is smooth. Store in a sterilised glass jar.

Chocolate Ganache

• Warm the cream in a small saucepan. Melt the chocolate in and allow to sit and set a little.