German chocolate bundt cake

Grease a 10 cup (2.5 litre) capacity bundt or baba pan well with melted butter.

Pour milk into a small jug andsprinkle over yeast. Cover and set aside 10 minutes until foamy.

In an electric mixer with a dough hook, combine flour and a pinch salt. In a jug, whisk eggs, sugar and vanilla together. Add to flour with yeast mixture and mix together with dough hook. On low speed, gradually add butter, one cube at a time, mixing well. Knead on medium speed for a further 10 minutes, until dough is soft and smooth. It will be slightly sticky. Transfer dough to an oiled bowl. Cover and set aside in a warm place 1½ hours, until doubled.

Meanwhile, make chocolate paste: In a small saucepan combine all ingredients. Stir over low heat, until mixture is smooth. Cool.

Punch down dough. Knead lightly on a floured surface until just smooth. Roll out to a 25 x 50cm rectangle.

Spread dough evenly with cooled chocolate paste, leaving a 4cm border around edges. Sprinkle evenly with chocolate.

Roll up lengthways, then coil into the pan. Cover and set aside in a warm place for 1 hour.

Preheat oven to moderately hot, 190C. Bake 35-40 minutes, until golden brown and makes a hollow sound when tapped on top. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely. Serve dusted with icing sugar, if liked.