less than 30 mins
30 mins to 1 hour
Makes 1 x 20cm/8in cake
You will need a long narrow rectangular cake tin (approximately 30x10cm/12x4in) or a deep 20cm/8in round cake tin.
- 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
For the coffee buttercream
- 100g/3½oz butter
- 200g/7oz icing sugar
- 2–3 tbsp coffee essence
For the chocolate ganache
- 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
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.