Chocolate Gingerbread Bundt Cake

• 150 g | 5.3oz dark chocolate (chopped) ↔ Replace
• 150 g | 5.3oz unsalted butter (softened) ↔ Replace
• 150 g | 5.3oz light soft brown sugar ↔ Replace
• 120 g | 5oz self raising flour ↔ Replace
• 60 g | 2oz ground almonds ↔ Replace
• 3 large eggs (separated) ↔ Replace
• 2 tbsp stem ginger syrup ↔ Replace
• 1 tbsp treacle ↔ Replace
• 1 tsp mixed spice ↔ Replace
• 1/2 tsp ground ginger ↔ Replace
• 1 tsp bicarbonate of soda ↔ Replace
• 3 globes stem ginger (very finely chopped) ↔ Replace
• festive sprinkles to decorate ↔ Replace
• For the glaze ↔ Replace
• 100 g | 3.5oz dark chocolate (chopped) ↔ Replace
• 1 tbsp unsalted butter ↔ Replace
• 1 tbsp stem ginger syrup from a jar of stem ginger ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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