Grease and line a 20cm x 20cm cake tin and pre-heat the oven to 180˚C.

In a bowl cream together the sugar and butter, until light and fluffy.

Add the eggs one at a time, beating them into the mix until it is smooth.

Sift the flour into the batter and stir it in, ensuring there aren't any lumps or any visible flour.

Add the coffee granules and stir the mixture again.

Melt 150g of the 50% cocoa chocolate and add it to the cake mixture. Stir the chocolate into the mixture until it's evenly combined.

Pour the batter into the lined tin and bake for 20mins or until a cocktail stick comes out clean. A few crumbs on the cocktail stick is fine.

Allow the cake to cool, take the cake out of the tin and spread the top of it with the almond butter.

Melt the chocolate and combine it with the vegetable oil. Then pour this over the top of the almond butter and smooth it with a spatula. Place the cake in the fridge for 15mins to set.

Slice the cake into 12 portions. To get the neatest, cleanest cut, wipe the knife between each cut. You can either leave the cake like this, or top it with a caramelised hazelnut cluster as set out in the recipe below.

Cut a sheet of greaseproof paper that is roughly 30cm x 10cm and place it on a work surface near your hob. Also get a bowl that is big enough to fit your saucepan in and add some warm water to the bowl.

Add the sugar to a heavy based saucepan and heat the sugar. Stir continuously until it becomes liquid and golden. Dip the base of the pan in a bowl of warm water, so that the sugar stops cooking.

Now work quickly. Drop three hazelnuts into the caramel and using a teaspoon, scoop them out and place the cluster on the greaseproof paper. Repeat this so that you have 12 clusters in total. If the caramel begins to set too quickly, heat the pan again on a very low heat to melt the sugar, keep doing this until you finish your clusters.

Finally use these to decorate your cake portions.