Ingredients

• 125g/4½oz butter
• 125g/4½oz caster sugar
• 2 free-range eggs
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract
• 225g/8oz self-raising flour
• 200ml/7fl oz Pedro Ximénez sherry
• 100g/3½oz butter
• 200g/7oz icing sugar
• 2–3 tbsp coffee essence
• 100ml/3½fl oz double cream
• 100g/3½oz good-quality dark chocolate
• minimum 70% cocoa solids
• broken into pieces
• A selection of chocolates and confectionary
• to decorate

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in
• springform cake tin.
• Beat the butter and sugar together until light and creamy. Beat in the eggs
• bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour.
• Pour the mixture into the prepared tin and bake for 30–40 minutes.
• Meanwhile
• to make the coffee buttercream
• beat the butter in a bowl until soft
• then gradually beat in the icing sugar. Add the coffee essence and mix until smooth.
• Allow the cake to cool in the tin for a few minutes
• then turn out onto a wire rack and leave to cool completely.
• Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream.
• For the chocolate ganache
• heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly.
• Ladle over the chocolate ganache and let it run down the sides of the cake.
• Garnish with the chocolates and serve.