Servings 10-12 / Prep time 15 mins, plus cool time / Cook Time 55 mins

Loaf Cake

1. Preheat the oven to 160°C fan and line a 2lb loaf tin with greaseproof baking paper.
2. Cream together the sugars and butter in a large bowl.
3. Mix in the eggs with a third of the flour.
4. Add the vegetable oil and mulled wine flavouring.
5. Fold in the milk, cocoa powder and remaining flour, then the chopped walnuts.
6. Add the mixture to the prepared loaf tin and bake for 50-60 mins.
7. Once baked, remove from the oven and leave the cake in the tin for 15 mins.
8. Carefully remove the cake from the tin and place it on a wire rack to fully cool.

Dark Chocolate Ganache

1. Chop the chocolate into small pieces and add to a mixing bowl.
2. Put the cream in a microwaveable jug and heat on a high heat setting in the microwave for 60 secs, stirring halfway through.
3. Pour the cream over the chocolate and allow it to sit for a few minutes.
4. Stir the chocolate and cream together until smooth. If there are still lumps of chocolate remaining, heat the ganache in the microwave in 20 seconds bursts, stirring in between.
5. Mix in the mulled wine flavouring.
6. Set aside the ganache at room temperature to fully cool.
7. Whisk the ganache either in a stand mixer using the beater attachment or with a hand whisk. Do this until the ganache is just stiff enough to hold its shape.
8. Spread the ganache over the top of the cooled loaf cake. We decorated our cake with various nuts and chocolates.