Chocolate Bundt Cake With Pistachios

Step 1: Preheat oven to 170C/150C fan forced.

Step 2: Grease a large 26cm bundt pan (2.5 litre capacity) with the soft butter.

Step 3: Place chocolate in a medium heatproof bowl over a saucepan of barely simmering water (don't allow the bowl to touch the water) stir until just melted and cool slightly.

Step 4: Beat the extra butter and sugar in a medium bowl with an electric mixer until light and fluffy and beat in the eggs one at a time until combined.

Step 5: On low speed, gradually add combined sifted flours, cocoa and cinnamon, then ground almonds and milk in batches.

Step 6: Fold in the melted chocolate until combined and the spoon the cake mixture into prepared pan.

Step 7: Bake cake for about 1 hour or until a skewer inserted into the centre comes out with moist crumbs.

Step 8: Leave cake in pan for 10 minutes before turning out onto a wire rack to cool.

FOR THE CHOCOLATE GLAZE

Step 9: Place the chocolate and butter in a medium saucepan and stir over a low heat until just melted.

Step 10: Spoon some the chocolate glaze over the cake and sprinkle with pistachios and serve cake with remaining chocolate glaze and thickened cream, if desired.