Preheat your oven to 160°C/350°F. Grease and flour a 12-cup bundt tin with the vegetable oil and 2-3 tablespoons of flour.

Melt the dark chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Let it cool slightly. In a small bowl, mix the cocoa powder with 4 tbsp boiling water to form a smooth paste. Allow to cool.

In a large bowl, beat the baking spread, eggs, caster sugar, and muscovado sugar until pale and fluffy. Gradually add the melted chocolate and cocoa paste, mixing well. Fold in the self-raising flour gently, followed by the milk, to create a smooth batter.

Pour the batter into the prepared bundt tin. Bake for 1 - 1 1/4 hours or until a skewer inserted in the centre comes out clean. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes then remove and leave to cool on a wire rack.

To make the ganache, heat the cream in a saucepan until it just starts to boil. Remove from heat and pour over the broken chocolate pieces. Let it sit for 2 minutes, then stir until smooth and glossy. Cool until thickened but still spreadable.

Spread a thin layer of warmed apricot jam over the top of the cake. Cover with the ganache and top with shaved white chocolate for a finishing touch. Enjoy!