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Method

1. To make the syrup, slowly heat the coffee, sugar and salt in a small saucepan until the sugar has dissolved then bring to the boil and simmer for 5 minutes or until the mixture starts to look syrupy. Remove from the heat and add the liqueur, if using. Leave to cool.

2. To make the sponges, preheat the oven to 180C/160C Fan/Gas 4. Line three 20–21cm/8–8¼in sandwich tins with baking paper. (If you only have two tins, bake two sponges then bake another on its own afterwards.) Mix together the flour, hazelnuts, baking powder and salt in a large bowl. Beat the butter and sugar in a separate bowl for a couple of minutes until soft and well combined. Add the eggs, one at a time with a couple of tablespoons of the flour mixture, beating well after each addition. Fold in the remaining flour, add the vanilla extract and then just enough milk to give a dropping consistency. Divide the mixture between the tins and bake for 20–25 minutes until well risen and springy to touch. Turn the cakes out on to a wire rack to cool. Brush the base of each cake generously with some of the syrup while they are still warm.

3. To make the icing, put the icing sugar, cornflour, espresso powder and salt in a saucepan and whisk to combine. Gradually whisk in 125ml/4fl oz cream, then set the pan over a low heat and stir until smooth. Turn up the heat and stir constantly until the mixture thickens. Make sure it is lump-free by whisking furiously, then scrape it into a bowl and leave to cool to room temperature. Put the remaining cream in a separate bowl and whisk until it starts to thicken. Whisk in the cooled icing sugar mixture, a tablespoon at a time and as quickly as you can but do not overbeat. When the cream and sugar mixture are combined, it should be a thick, glossy, spreadable icing. If the icing curdles, do not despair – it will still taste wonderful and it will set in the fridge.

4. If making the praline, line a baking tray with baking paper. Sprinkle the sugar in an even layer in the base of a saucepan and leave to melt over a medium–high heat, swirling every so often and moving the saucepan around so the sugar does not darken unevenly around the edges. When the sugar has liquified and turned golden brown, add the hazelnuts. Swirl them around in the caramel for a few moments, then turn out on to a baking tray. Separate a few whole hazelnuts for decoration and reserve, then leave the praline to cool completely. When solid, break it up and blitz to crumbs in a food processor or blender or bash it with a rolling pin.

5. To assemble, take one of the sponges and brush with more syrup. Grate over some of the dark chocolate until completely covered, then spread over some of the icing. Grate over more chocolate, then put the second sponge on top. Brush with syrup then repeat with the chocolate, icing and more chocolate. Finally, place the third sponge on top. Use the rest of the icing to cover the top and sides, then sprinkle with either the hazelnut praline crumbs and whole hazelnuts or more dark chocolate, grated or sliced into fine shards. Chill the cake in the fridge and remove it about 20 minutes before you want to serve it.