Step 1: Prepare Your Bundt Pan - Start by preheating your oven to 180°C (350°F). Generously grease your bundt pan with butter and lightly dust it with flour to prevent sticking.
Step 2: Cream Butter and Sugar - In a large mixing bowl, beat the room temperature Kerrygold butter and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla - Add the eggs, one at a time, mixing well after each addition. Then, incorporate the vanilla extract to enhance the flavor.
Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking powder, and bicarbonate of soda.
Step 5: Mix Dry with Wet Ingredients - Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and sunflower oil. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix.
Step 6: Pour into Bundt Pan - Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 7: Bake the Cake - Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Prepare the Amarula Syrup - While the cake is baking, combine the sugar, water, and Amarula in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for 5 minutes.
Step 9: Glaze the Cake - Once the cake is done, let it cool in the pan for about 10 minutes. Then, carefully invert it onto a cooling rack. While the cake is still warm, poke holes in the top and pour the Amarula syrup over it, allowing the syrup to soak in.
Step 10: Make the Chocolate Ganache - In a double boiler, melt the milk chocolate with the cream until smooth. If desired, stir in the optional Amarula for an extra kick.
Step 11: Drizzle Ganache Over Cake - Once the cake has completely cooled, drizzle the chocolate ganache over the top, letting it cascade down the sides for a beautiful presentation.
