Butter two heart-shaped cake tins (12 centimetres diameter at widest point) or a round 20-centimetre diameter cake tin, and line with baking paper. Pour boiling water over coffee and stir to dissolve.

The cake will deflate a little as it cools; this is normal. Let cool until just warm or completely before slicing and serving with whipped cream and berries, if desired. Yield: 6 to 8 servings ...