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Store cake in an airtight container or freeze for up to 3 months.
250g butter, chopped, at room temperature
1¼ cups caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon instant coffee
1 tablespoon boiling water
12/3cups self-raising flour, sifted
1 tablespoon cocoa powder, plus extra, for dusting
1 teaspoon ground cinnamon
2/3 cup tawny port
¾ cup almond meal
100g dark chocolate, grated
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