METHOD

1. Preheat the oven to 160C and position rack in the centre. Generously grease a Bundt Cake pan with butter and set aside.
2. In a large bowl, mix the flour, cocoa powder, baking powder, salt and mixed spice together.
3. In a separate bowl with an electric whisk or in a stand mixer with a paddle attachment, beat the softened butter on medium speed for 2 minutes, until smooth and creamy.
4. Gradually add both sugars, continually beating until full incorporated. Scrape down the sides halfway through if needed.
5. Once incorporated, increase to speed to high and beat until light and fluffy, about 3 minutes.
6. Reduce the speed to medium and add in the eggs, one at a time after each one is fully mixed it.
7. In a jug, combine the sour cream, oil and vanilla extract. 
8. With the mixture on low speed, gradually add the sour cream mixture followed by the flour mixture. Mix until just combined.
9. Pour in the double espresso and mix in. Pour the batter into the prepared Bundt Cake tin and smooth over.
10. Bake for 70 minutes, until an inserted skewer comes out clean. 
11. Cool the cake for 15 minutes in the cake tin then transfer to a wire rack and allow to cool completely.
12. For the chocolate ganache, add the chocolate to a heatproof boil. 
13. In a saucepan, bring the cream to a boil, mix in the cinnamon then pour over the chocolate. Let side for 1 minute the whisk together until smooth.
14. Pour the ganache over the cake then decorate with fresh cranberries, chocolate shavings and gold leaf (or anything festive that you fancy!)
15.