Preheat the oven to 180C/160C Fan/Gas 4.
Grease and line a deep 20cm/8in, springform cake tin.
Beat the butter and sugar together until creamy.
Add in the eggs and bicarbonate of soda.
Mix.
Add the flour mix.
Add the Sherry and combine with the mixture.
Pour the mixture into the prepared tin.
Bake for around 30 minutes, until a skewer comes out clean.
Leave to cool on a wire rack.
Coffee buttercream
Beat the butter in a bowl until soft.
Add in the icing sugar.
Add the coffee.
Mix until smooth.
Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer.
Repeat with the remaining buttercream.
Chocolate ganache. Place the chocolate into a heavy-based pan on a very low heat.
Slowly melt the chocolate.
Once melted, add the cream and whisk the mixture until smooth and thickened.
Add the chocolate ganache to the cake.
Garnish as you wish. I used grated chocolate and a strawberry for some colour.