Hot Chocolate Cake

Equipment: Grease a 20cm springform cake tin and line the base and sides with baking paper.

Preheat the oven to 150°C fan bake.

Put the butter, cocoa, oil and the ginger beer in a medium-large pot over a medium heat. Bring to the boil, stirring constantly, then take off the heat. Add the sugar and chocolate and stir until smooth and the sugar has melted. Set aside to cool.

Whisk the egg and vanilla into the chocolate mixture until glossy and smooth. Whisk in the combined flour, baking powder and spices then whisk in the sour cream well, so there are no white streaks in the batter.

Pour the batter into the prepared tin and level the top. Put the marshmallows on top but don’t press them too far down into the batter.

Bake for about 55 minutes, or until a skewer inserted into the centre comes out with only a few damp crumbs attached. Leave to cool in the tin.

Frosting: Put the cream in a small pot and bring to just below the boil. Take off the heat and add the chocolate. Leave for 1 minute then whisk until smooth. Set aside until the frosting has cooled and thickened.

To serve: Spoon the frosting onto the cake and swirl with the back of a spoon.