Ingredients

Step by step

1. Preheat the oven to 180°C, 160°C, gas 4. Grease a 2litre bundt tin (or see tip below) with oil, then dust with cocoa, tipping out the excess.
   Tip

   If you don’t have a bundt tin, you can cook this in a 20cm springform tin, for about 1 hour.
2. Whisk the flour, sugar, bicarb and salt together in a large mixing bowl, breaking up any lumps of sugar.
3. Melt the butter in a saucepan, remove from the heat and mix in the oil, cocoa and 250ml water. Bring just up to the boil, whisking constantly (it will thicken slightly), then pour the hot mixture into the dry ingredients and mix. Add the yogurt and eggs and whisk until well combined. Fold in the chopped ginger.
4. Pour into the bundt tin. Take a sheet of baking paper, crumple it under a running tap to dampen and then flatten over the cake (this stops the surface from drying out and cracking). Bake for 40-50 minutes or until a skewer comes out with just a few crumbs sticking to it. Cool in the tin for 5 minutes, then invert the tin onto a wire rack. The cake should drop out easily, so remove the tin and leave to cool completely.
5. Mix the icing sugar and ground ginger with a little cold water to a thick drizzling consistency. Spoon over the cake so it runs down the sides, add the chopped stem ginger and leave to set. Serve with sparklers for extra wow!