Preheat the oven to 180°C (350°F). Spray a bundt tin (approx. 22 cm x 12 cm) generously with cooking spray and set aside.

In a large mixing bowl, use an electric mixer to cream 285gm Kerrygold butter (room temperature) and 380gms sugar together until pale and fluffy, about 4–6 minutes.

Add the 3 large free-range eggs one at a time, beating well after each addition so each egg is fully incorporated before adding the next.

Sift together 450gms flour, 1 tsp baking powder and 1 tsp bicarb into a bowl.

In a separate bowl or jug, combine 1 cup buttermilk, 100ml sunflower oil and 2 tsp vanilla extract.

With the mixer on low speed, add the sifted dry ingredients and the buttermilk mixture to the creamed mixture in three additions, alternating and beginning and ending with the dry ingredients (for example: 1/3 dry, 1/2 wet; repeat, finishing with the remaining dry). Mix only until each addition is just incorporated. Scrape down the sides and bottom of the bowl and give a brief final mix to ensure an even batter.

Spoon the batter into the prepared bundt tin and smooth the top with a spatula.

Bake in the preheated oven for 50–60 minutes. About 20 minutes into baking, if the top is browning too quickly, loosely cover the cake with a piece of tin foil for the remainder of the bake. The cake is done when the top is golden and a knife or skewer inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the tin for about 20 minutes. Meanwhile, make the syrup (step 10) and prepare the ganache (step 11).

Make the Amarula syrup while the cake is baking or cooling: place ¼ cup sugar and ¼ cup water in a small saucepan, bring to a gentle simmer and cook for 5 minutes. Remove from heat, allow to cool slightly, then stir in ¼ cup Amarula. Set the syrup aside to cool until lukewarm.

Prepare the ganache while the cake cools: finely chop 200gms milk chocolate and place it in a heatproof bowl. Heat 250ml (1 cup) cream until just simmering, then pour the hot cream over the chopped chocolate. Let sit 30–60 seconds, then stir until smooth and fully combined. If you want Amarula in the ganache, stir in up to 30ml Amarula now. Allow the ganache to cool and thicken until spreadable before icing (you can leave it at room temperature or refrigerate briefly, stirring occasionally).

After the cake has cooled in the tin for 20 minutes, invert it onto a plate. While the cake is still slightly warm, brush the entire surface with the Amarula syrup, allowing the syrup to soak in. Repeat brushing as desired until the syrup is absorbed.

Let the syrup-brushed cake cool completely at room temperature.

Once the cake is fully cool and the ganache has thickened to a spreadable consistency, pour or spread the ganache over the top of the cake, allowing some to run down the sides. Let the ganache set before serving.