As an utter chocolate fiend, it often comes as a surprise to friends and family that chocolate cake isn’t my first pick when I’m out and about.

Why? It’s just usually so disappointing. The majority (I’m talking at least 8/10) of chocolate cakes I’ve eaten have not hit the cocoa spot, being either overbearingly sweet, or completely insipid.

So, if I’m heading for a café (more often than not at a garden centre) I’ll go for coffee and walnut, or ginger cake.

There are caveats though. The ginger cake should be dark as a stormy sky, and ever-so-slightly sticky, with a dense, fudgy crumb.

And coffee cake has to taste of...coffee.

I’ve perfected my own recipe over many many years, and I consider it to be a real winner. It packs a proper whack of coffee, and can be dressed up or down. If you’re in a rush and want to keep it simple, just plump for the sponge with coffee filling.

Add the top layer of icing for a bit more pizazz.

Or, go all-in and make all the elements, including a chocolate ganache (which enhances the coffee flavour) and crunchy praline crumble on top.

I highly recommend using spread (sunflower if you can get it – I use the Pure brand) not butter for the sponge. It has a higher water content which, combined with the acidic coffee, leavens the cake beautifully, and makes it super super light and fluffy.

But do use butter for the filling!

Oh, and if you have any tips on where to find great chocolate cake nearby, let me know.

Charlotte’s ultimate coffee cake

(Serves 10-12)

Ingredients

4 medium eggs, weighed (mine came to 227g altogether)

Weigh out each of the following ingredients to match the weight of the four eggs – golden caster sugar, sunflower spread, self-raising flour

1tbsp fine coffee grounds

For the ganache

100g dark chocolate, chopped

100ml double cream

For the buttercream

125g unsalted butter

250g icing sugar

Sea salt to taste

For the icing

250g icing sugar

For the caramelised nuts

100g caster sugar

1 handful nuts of your choice

To use throughout

1 mug of very very very strong coffee – I brew a cafetiere and let it cool completely

To finish

1 large pack chocolate buttons

Method

Set the oven to 190C and grease and line two 20cm round cake tins.

Beat together the sugar and spread for the cake until creamy (I use an electric whisk) and gradually add the flour and eggs, beating well. You want the mixture to be a thick, dropping consistency. Add 2-4tbsps of the strong coffee to taste, and the coffee grounds.

Spoon evenly into your tins and bake for 20-25 minutes until risen and firm with a bit of bounce. Allow to cool completely.

For the ganache, warm (do not boil) the cream in a pan, to just under a simmer. Turn off the heat. Add the chocolate and stir gently until melted. Pour into a bowl and set aside to cool.

For the buttercream, sieve the icing sugar into a large bowl with the butter. Add 2-3tbsps of the cooled coffee and beat until thick and creamy (again, I used an electric whisk). Add a few pinches of sea salt to taste. Set aside (in the fridge if it’s a hot day).

Make the caramelised nuts. Place the sugar in a small pan with a splash of water and warm on a low heat until the sugar is dissolved. Turn up the heat and boil until it turns an amber colour. Chop the nuts roughly and place on a lined baking sheet. Pour over the sugar and leave to cool and set. Then chop into small pieces.

To assemble, fill the cake with the buttercream and chocolate ganache. Sieve the remaining icing sugar for the topping into a bowl and gradually (teaspoon by teaspoon) add some cooled coffee, stirring well between additions, until you have a mixture the thickness of double cream.

Spread this over the top of the cake. Allow to sit for five minutes, then finish the top with the nuts and chocolate buttons.