To make the cake preheat the oven to 180C / 350F.

Spray a Bundt tin generously with cooking spray (approx. 22cm x 12cm).

Using an electric mixer, cream the butter and sugar until pale and fluffy. About 5 minutes.

Add the eggs one at a time to the batter ensuring they are thoroughly mixed in before adding the next one.

Sift the flour and baking powder and baking soda. Mix the buttermilk, oil, and vanilla extract together.

With the mixer on low, add the sifted flour and buttermilk & oil in 3 parts. Scrape down the bowl and mix briefly until well incorporated.

Scoop the batter into the bundt tin and flatten it out with a spatula.

Bake for 50 – 60 minutes until golden brown. The cake is done when a knife is inserted into the middle of the cake, and it comes out clean. Loosely cover the cake with a piece of tin foil from about 20 minutes into the baking time to prevent over-browning.

Allow the Bundt cake to cool in the tin for about 20 minutes then invert it onto a plate.

Make the syrup while the cake is baking by adding the sugar and water to a small pot and simmering it for 5 minutes. Allow to cool slightly. Add the Amarula.

When the cake is tipped out from the tin, brush it all over with the Amarula syrup allowing it to soak in.

Allow this to cool completely before topping with the ganache.

Make your ganache in advance of icing the cake as it will thicken as it cools. Finely chop the chocolate and add it to a heat-proof bowl. Heat the cream and add it to the chocolate. Stir until it's smooth and melted. Allow it to cool and thicken before icing the cake.