Mocha toffee cake

In a pot, dissolve the instant coffee in a little water.

Add the chopped semi-sweet chocolate, vegetable oil and butter; cook over medium to medium-low heat, stirring and scraping the bottom so the chocolate does not scorch, until smooth. Set aside to cool.

Whisk together the flour, baking soda, a little baking powder, salt and sugar; the sugar breaks up lumps, so no sifting is needed.

Whisk two eggs with vanilla and full-fat yogurt until no lumps of yogurt remain.

Scrape the mocha base into the dry ingredients and mix just to combine; it will be very thick. Add the egg mixture and whisk until smooth.

Line the bottom of a quarter sheet pan with parchment and grease the sides with a little oil. Pour in the batter spread out, level with an offset spatula and knock out large bubbles.

Bake until a toothpick in the centre comes out clean.

Let the cake rest until just warm and stable; the heavy topping would crush a very hot cake.

Roughly chop the cashews, then pick out any whole or fat pieces and cut them, so none stick up and burn under the broiler and there is little cashew dust.

In a pot, combine evaporated milk and instant coffee, then lots of butter, over low heat.

Whisk the sugar, flour and salt together so the flour will not clump.

Once the butter has melted, whisk in the sugar-flour mixture, scraping the bottom, until it comes to a boil.

Stir in the cashews. Make the topping only when the cake is out, so it is hot and fluid.

Spread the topping over the cake, saving a little in the pot to fill the edges and corners.

Broil to caramelize and brown the top and dry it so it can be cut, moving the pan to brown evenly.

Cool completely.

Loosen the sides, invert onto a cutting board and peel off the parchment.

Cut upside down: score through the cake until you hit the nuts, then cut the nuts with a chef's knife in one confident motion.