Matt Tebbutt served up a delicious coffee, chocolate and sherry cake for this week’s food heaven on Saturday Kitchen.

The ingredients for the chocolate ganache: 100ml double cream, 100g good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces and A selection of chocolates and confectionary, to decorate.

For the coffee buttercream: 100g butter, 200g icing sugar and 2–3 tbsp coffee essence.

For the sponge: 125g butter, 125g caster sugar, 2 free-range eggs, 1 tsp bicarbonate of soda, 1 tsp vanilla extract, 225g self-raising flour and 200ml Pedro Ximénez sherry.