Preheat the oven to 180°C(160°C) fan assisted and dust and generously butter a bundt tin. Then dust lightly with flour.
Mix together all the dry ingredients in a large bowl (/the bowl of your electric mixer).
Add each wet ingredient one at a time, mixing well after each addition.
Fill the bundt tin about ¾s of the way full and place on a wire rack in the center of your preheated oven.
Bake for 45-55 minutes, until a tooth pick inserted into the deepest part comes out clean.
Leave for 20 minutes in the tin before turning out to cool on a wire rack.
While cooling, make the ganache; grate/chop the chocolate into tiny pieces and carefully bring the cream to a very gentle boil. Pour it over the chocolate constantly stirring until it melts. Pour over the cake and leave to cool before decorating with grated chocolate.
Optional, why not cover it in your favourite salted caramel too?
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/baileys-espresso-bundt-martinis/