Preheat oven to 180°C. Brush oil or using spray oil, spray inside of Bundt tin until well coated then leave upside down over a plate or the sink to let excess run off.
Break the chocolate for the cake up into small pieces and place in heat proof bowl suspended over a pan of hot water until melted. Then set aside.
In a large mixing bowl or batter jug combine flour, baking powder, bicarb, salt, espresso powder and cocoa. Mix together to evenly distribute.
In another bowl/jug combine wet ingredients dark muscovado, caster sugar, veg oil, eggs, vanilla, Greek yoghurt and water. Whisk together
Tip the wet ingredients into the dry and mix in with a wooden spoon or spatula.
Pour into the greased Bundt tin and place on the middle shelf of the preheated oven and bake for 35 – 40 minutes. After 35 minutes remove the cake and check to see if cooked through by plunging a skewer into the centre. If it comes out clean cake is ready. If not put back into the oven for 5 more minutes, then retest. Once baked leave on counter in tin for a few minutes to cool before turning out onto a wire rack to fully cool.
To make the caramel sauce place butter, sugar, and golden syrup into a heavy based pan over a medium heat let it bubble away for a couple of moments before turning off the heat and stirring in the vanilla extract and double cream then pour into a jug to cool.
To make chocolate sauce add the chocolate to a heat proof bowl suspend over a pan of hot water until melted then stir in the double cream and pour into a jug to cool.
When cake has completely cooled set a plate under the wire rack containing the cake to catch any sauce that drips off. Alternate pouring the now cooled sauces over the cake. Letting them run down the funnel and off the cake. You will have extra sauce which is purposely for pouring over the cake at the table as you eat. You make need to heat them slightly to make more pourable.
Servings 12