Coffee, chocolate and sherry cake

Preparation time
less than 30 mins

Cooking time
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.

By Matt Tebbutt


  • 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