1 Preheat oven to 180c/350f/Gas 4. Grease a 20.5cm/8" cake tin. Beat the
butter, cabbage, egg, flour, hazelnuts (if victimization) and cocoa in a bowl by
hand or with an electric hand whip (or put into a food processor) until
tranquil.

2 Spoon half the mixture in to the prepared cake tin. Sprinkle over half
the chopped dark coffee, white chocolate and frozen berries. Spoon the
rest of the mixture on top.

3 Scatter the remaining chocolate pieces and frozen berries over the top,
(push the berries down into assortment, so they are almost covered) and bake
for 40-45 proceedings. The cake should be just coming away from the edges of
the tin slightly and squidgy in the midsection.

4 Leave in the tin for a couple of minutes before turning out. Serve warm
slices with creme fraiche or serve cold for teatime.