Preheat your oven to 180°C (350°F). Lightly grease a Bundt pan with cooking spray and dust it with flour, ensuring all grooves are covered. Make sure any excess flour is tapped out.

In a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, ground ginger, ground cinnamon, nutmeg, cloves, and salt.

In a separate bowl, whisk or beat together the dark brown sugar, canola oil, almond milk, golden syrup, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; the batter should be thick but smooth.

Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Once the cake is cool, make the ganache. Put the chopped chocolate into a bowl. In another bowl, heat the coconut milk until warm but not boiling. Pour the coconut milk over the chopped chocolate and let it sit for 5-10 minutes. Add the vanilla extract and use a metal spoon to mix everything together until thick and shiny.

Pour the ganache over the top of the cake, smoothing it out so that the tops are covered and it drips down the sides. Decorate the cake with shaved chocolate, mini gingerbread cookies and sugared rosemary if desired.