Pre-heat the oven to 175°C (350°F) and prepare a mini bundt tray or line up individual moulds on a baking tray (I used silicone).

Place all of the dry ingredients into a food processor and process for a short while until everything is well combined.

Add the egg and continue to mix. Then add the milk and oil and finally, the hot coffee. If you are left with a fairly runny batter - don't panic! It's supposed to be that way!

Pour the batter into the moulds and bake for around 20 minutes, until an inserted skewer comes out clean. Leave to cool completely before turning them out (the cakes are very soft when warm and will fall apart - trust me!).

For the ganache: Heat around 5 tablespoons of milk (you won't need it all but it is better to have too much than too little) just until the edges start bubbling. Place the Nutella in a bowl and pour over the milk one tablespoon at a time, until you reach the required consistency (it should be runny but still quite thick). Gently pour into each hole until the Nutella ganache reaches the top (you could add a little more if you would like it to pour down the sides of the cakes).

Sprinkle whatever you fancy over the top (I had some orange coloured chocolate left over from something else and used that) and then give each cake a puff of icing sugar to finish. Enjoy!