MARY BERRY COFFEE CAKE RECIPES

1. You will need two 20cm (8in) round, loose-bottomed sandwich tins and a baking sheet lined with non-stick baking paper. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper.

2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and baking powder into a large mixing bowl and add the dissolved coffee mix. Beat with an electric hand whisk until well mixed and no lumps of fat remain. Divide between the tins and level the tops.

3. Bake in the oven for about 30 minutes until well risen and just shrinking away from the sides of the tins. Leave to cool slightly, then remove from the tins and leave to cool on a wire rack.

4. For the praline, measure the sugar and 4 tablespoons of water into a saucepan. Stir slowly over a low heat until the sugar has dissolved and you have a clear syrup. Remove the spoon and stop stirring, then increase the heat and boil until the syrup is pale golden. Add the hazelnuts and swirl the syrup in the pan to coat them, then quickly tip the mixture on to the lined baking sheet. Leave to cool and harden into a praline. Break the praline up on a wooden board and chop into very small pieces.

5. For the buttercream icing, dissolve the coffee in the hot water and stir until smooth. Measure the butter into a large bowl. Beat until smooth with an electric hand whisk, then add the coffee mixture and the sugar, a little at a time, and beat until smooth, light and fluffy.

6. Sit one cake on a plate. Spread with half the icing and sprinkle with half the praline. Sit the second cake on top and spread with the remaining icing, then sprinkle over the rest of praline. Cut into slices to serve.

Prepare ahead: Can be assembled and iced up to a day ahead and decorated with the praline up to 8 hours before serving.

Freeze: The cake, without icing, freezes well.

Prep time: 15 minutes, plus chilling (minimum 2 hours, ideally overnight) • Cook time: 5 minutes

To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.

To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.

Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.

Remove the tart from the tin and place it on a cake stand or plate.

Serve straight from the fridge.

To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.

Cook’s Notes:

• You’ll need full-fat crème fraîche for this recipe to help the filling set.

• Be sure not to overheat the chocolate and butter mixture – heat it until it is just warm enough to melt.

Prepare Ahead: Can be made up to a day ahead and kept in the fridge. Decorate 2 hours before serving.