Butter two 20cm Victoria sponge tins and line the bases with discs of non-stick baking paper

Combine the milk, instant coffee and ground coffee in a saucepan and bring to the boil, then remove from the heat and leave until warm

Beat the butter, brown sugar and caster sugar together until light and fluffy, then beat in the eggs, one at a time

Beat in the coffee mixture until evenly combined

Sift the two flours and baking powder together two or three times, then beat this through with the chopped brazil nuts

Divide the mixture equally between the tins, heat the oven to 180ºC/350ºF/Gas mark 4 and bake for 25-30 minutes or until a skewer inserted into the centre comes away clean

Remove from the oven and allow to cool for 5 minutes

Remove from the cake tins and cool completely on a wire rack

Cream the butter until light and fluffy

Mix the cornflour and cocoa with enough milk to make a smooth paste

Put the chocolate and remaining milk into a saucepan and bring to the boil

Pour on to the cornflour and cocoa mixture

Return to the pan and simmer for at least 5 minutes, stirring constantly. Add the sugar and continue to simmer until the mixture reaches the consistency of a thick custard

Cool, then gradually beat the custard into the butter

Use some of the filling to sandwich the two cake layers together before using the rest to cover the top and sides

Decorate with the whole and chopped brazil nuts