This delicious cake is from the Magnolia Bakery Cookbook. It is really imperative to butter and flour the pan in every crevice and right to the top - we didn't the first time and the cake broke coming out. Also make sure that you use a large bundt tin - I have a copper one I inherited from my Nana which looks normal-sized to me but which took only half the mixture (no drama if you are in the same situation, just use an additional ring tin for the remaining batter and reduce cooking time appropriately).

Preheat oven to 180C. Grease thoroughly and lightly flour a 10-inch bundt pan.

In a medium-sized bowl, sift together the flour and the baking soda, then set aside. Place the chocolate in the top of a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth. Remove from heat and let cool for 5-10 minutes.

In a large bowl, cream the butter and sugar till fluffy, about 3 minutes on the medium speed of an electic mixer. Add the eggs one at a time, mixing well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the combined milk and extracts, beating after each addition until smooth. Add the liqueur and mix well.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a knife inserted into the centre of the cake comes out clean. Let the cake cool in the pan for 20 minutes, then turn gently out only a wire rack to cool completely.

This cake keeps well for several days.

30 October 2003