• Weigh out the 156 grams Butter, while cubing it & leave out on the worktop/counter to soften & come to room temperature. I like to cut into rough squares, about 1¼cm (½″) size as smaller surface area comes to room temperature quicker.

To Make The Cake Batter

• Separate the 3 Medium Eggs, being careful not to get any yolks in the whites.  Clean your mixing bowl and beaters really well, then rub half a lemon in the bowl and on the beaters.  This helps the egg whites beat better. 
• Beat the egg whites till they increase in volume, stiff or firm peaks are formed.
• Next break up the 140 grams Plain Chocolate into pieces, before melting in the microwave, in 30 second bursts. Do not heat any longer than 30 seconds or you run the risk of burning and ruining your chocolate. Mix in-between each 30 second burst. Alternatively, you can melt the chocolate in a bowl on top of a pan with barely simmering water.
• Leave to the side for a minute or two, then gradually add in your 100 ml Milk, 1 tsp Coffee Granules and then the 2 tbsp Cocoa Powder in a large bowl! Whisking together until relatively smooth (don’t worry if a bit lumpy).
• Pre-heat your oven to: 170°c/150°c Fan Oven/325°c/Gas Mark 3.
• Add the softened 156 grams Butter & 140 grams Light Brown Sugar to a different mixing bowl & beat till creamed together & spreadable.  (You can use the same beaters from whisking the egg whites).
• Then beat in the egg yolks, 4 tbsp Greek Yoghurt and melted chocolate mixture, mixing well in-between each addition & beat for 1 minute.
• Sieve over the 200 grams Plain Flour and 1 tsp Bicarbonate Of Soda (Baking Soda), and fold in gently by hand. Fold like the spatula is your pen and the batter your paper, as if you were writing a number '8'.  TOP TIP - A rubber or silicone spatula is advised, rather than something metal.
• Finally, fold the whisked egg whites into the prepared cake batter.  Do in increments of 3. Folding in a ⅓ of the whites to begin with, will be a little easier, and loosen the batter a little, making the next 2 additions easier to incorporate. This stops knocking out the air that is in the whisked egg whites. Fold only until no more white is visible and be sure to check the bottom of the bowl.

Baking the cake:

• Prepare your bundt pan by greasing really well. You can use softened butter and cocoa. cake release spray, or use what I find extremely good for bundt pans –lining paste/cake goop. This is homemade, and less expensive than cake release spray.  For darker cakes I decant 2 tbsp of the lining paste and mix in ½ tsp of cocoa powder to make a beige paste.
• Apply to the bottom of the bundt tin first, then on the sides, by brushing in upward strokes. Once applied, add a second layer.
• Next gently spoon the batter into the prepared bundt pan. Then even out gently and give the pan a few gentle taps on the counter/worktop, before popping in the centre of the oven.
• Bake the bundt cake for about 40-55 minutes until well risen, starting to come away from the sides of the pan, and a wooden cocktail stick, comes out clean of crumbs.
• Leave to cool in the bundt pan, on top of a cooling rack for 30 minutes.   Don’t try to turn out before that.
• Run a plastic or silicone spatula around the sides of the cake if any is sticking.  Then place a cake stand or large serving plate on top of the cake.  Hold everything together and flip everything over.  Put back on the cooling rack, tap the tin and lift off.  It should come off easily with some lining paste residue on the tin.  Leave the cake to cool on the plate, on top of the cooling rack for at least 30 minutes.

Prepare The Glaze/Icing

• Don’t make the glaze too far ahead as it will thicken.  To make simply add the sieved 125 grams Icing Sugar (powdered sugar) and 1 tbsp Cocoa Powder to a mixing bowl and mix together.  Again in a larger bowl to stop as much mess.
• Gradually start to add the milk 1 tsp to start until you have a very thick dark paste. Then usea ¼ or even 1/8 tsp to add in more milk until a thick smooth, but pourable glaze.  You want it to run slowly off the end of a spoon.  (See video).

Decorate The Cake

• You can place 4 pieces of baking/parchment paper under the cake to save some mess.
• Start by spooning on one spoon of glaze on the top of the cake and manipulate into the groves on the top of the cake.  Then add little amounts to where the groves of the side of the cake start, and encourage the glaze down.
• Once all done, apply a second  layer. If you want to cover all of the cake, double the glaze amount. Leave to set (or add some sprinkles or nuts now too).
• Remove the paper from under the cake if you used it.  Then add in some mini chocolate eggs around the bottom of the cake.  Or larger faux eggs into the centre of the cake.

Serving & Storing:

• Simply slice and enjoy! You will get at least 12 slices out of this cake (depending on how thick you cut the slices of course). Amazing served with some ice-cream (Salted caramel is the best!).  Or whipped cream.
• Store leftovers on a cake stand with dome, for up to 5 days. Alternatively, store in a cake tin, but just don’t put in the fridge.
• You can freeze the cooled cake, as a whole or in slices and decorate when you areready to eat.   Wrap in paper, then well in cling film/plastic wrap or foil and then in a labelled food bag or air-tightcontainer. And placed at the back of the freezer, for up to 3 months. Defrost out at room temperature, and heat even just for 5-10 seconds once defrosted.