This week marks a full seven days dedicated to all things coffee related.

The nationwide charity fund raising event will see thousands of coffee shops take part to raise money for Project Waterfall - an initiative dedicated to bringing clean water facilities to coffee growing communities.

But why not make a delicious cake, doughnut or brownie to go with your coffee?

Try our delicious recipes below.

Mocha cake

Recipe by Aldi

Prep time: 20 minutes

Cooking time: 15 minutes

Serves 6

Ingredients:

For the sponge:

100g butter, room temperature

150g caster sugar

3tbsp milk

3 eggs

200g self-raising flour

125g Fairtrade dark chocolate

4 heaped tsp Fairtrade granulated coffee

For the icing:

1 tbsp milk

1 tbsp Fairtrade coffee granules

150g butter

300g icing sugar

25g Fairtrade dark chocolate

Method

  1. Pre-heat the oven to 180°/350°F/Gas Mark 4 and grease two 8 inch circle cake tins.
  2. Melt 125g of the chocolate and butter in bowl over a pan of simmering water.
  3. In a small bowl heat the milk in the microwave and dissolve the coffee granules in the milk.
  4. Stir the sugar into the butter and chocolate and add the milk and coffee mix.
  5. Whisk in the eggs one at a time, and whisk in the flour.
  6. Evenly divide the batter into the tins and bake in the oven for 12-14 minutes until a skewer comes out clean.
  7. Cool on a wire rack.
  8. To make the icing; heat the milk in the microwave and dissolve the coffee granules in the milk.
  9. Mix the butter, milky coffee and sugar together until light and fluffy.
  10. Spread half of the mix over each cooled cake layer and sandwich together.
  11. Grate the chocolate over the top of the cake to create a cappuccino look.

Coffee cake

Recipe by Tesco

Prep time: 25 minutes

Cooking time: 20 minutes

Serves 6

Ingredients:

For the cake

175g unsalted butter

175g caster sugar

3 eggs, beaten

175g self-raising flour, sifted

1 tsp baking powder

2 tsp Costa Rican coffee

60g hazelnuts, toasted, cooled and chopped

For the icing

150g unsalted butter

250g icing sugar, sifted

2 tsp Costa Rican coffee, mixed with 1 tbsp hot water and left to cool

40g hazelnuts, halved, to decorate

Method:

  1. Preheat the oven to Gas Mark 4/180°C/Fan 160°C. Butter 2 20cm loose bottomed tins and line with nonstick baking paper.
  2. Toast the hazelnuts on a baking tray for 5-6 minutes or until just golden, remove and set aside to cool. Once cooled, rub the hazelnuts lightly with a tea towel to remove the brown skin.
  3. Beat the butter and sugar with an electric hand whisk for about 5 minutes or until light and fluffy. Gradually add the eggs, one at a time and beat well between each addition. Then fold in the flour and baking powder using a large metal spoon. Mix the coffee powder with 1 tbsp of warm water and fold into the cake mix with the chopped hazelnuts.
  4. Divide the cake mix between the two prepared tins and smooth the surface flat. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.
  5. Remove from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely, about 10-15 more minutes.
  6. To make the icing, beat the butter together with the icing sugar and cold coffee until smooth. Sandwich the cooled cakes with half of the filling and then cover the top with the rest of the filling and decorate with the chopped hazelnuts.

Chocolate and coffee dessert pots

Recipe by Everhot

Ingredients:

1 tbsp light brown sugar

1 tbsp Camp coffee (or coffee powder dissolved in hot water)

300ml whole or semi-skimmed milk

150ml double cream

110g dark chocolate, broken into pieces

4 egg yolks

1 tbsp coffee liqueur e.g Kahlua or Tia Maria

For the garnish:

Whipped cream

Mini marshmallows

Chocolate coated coffee beans/ summer berries

Method:

  1. Set oven to 90°C.
  2. Place sugar, Camp coffee, milk and cream in a pan and heat gently, just to dissolve the sugar.
  3. Bring to the boil then remove from the heat and stir in the broken chocolate and then the coffee liqueur.
  4. Place egg yolks in a bowl and whisk lightly. Gradually whisk in the chocolate/ cream mixture, until well combined.
  5. Strain the mixture through a sieve, into a jug. Pour into 4 large (or 5 small) ramekin dishes, sitting in a roasting tin. Add hot water to the roasting tin and cook in the bain marie for approximately 2 hours, until the dessert is just set.
  6. Remove the ramekins from the bain marie and leave them to cool. Once cooled, cover and refrigerate for at least an hour. Before serving, decorate with whipped cream, mini marshmallows and chocolate coated coffee beans or summer berries.

Beetroot brownies

Recipe by Haywards

Prep time: 15 minutes

Cooking time: 30-35 minutes

Makes 16

Ready in 45 minutes, plus cooling

Ingredients:

250g unsalted butter, cubed, plus extra for greasing

250g dark chocolate, broken into small piece

250g caster sugar

4 eggs, beaten

175g self-raising flour, sifted

A pinch of sea salt

350g Haywards Baby Beetroot, rinsed

Icing sugar, for dusting

Method

  1. Preheat the oven to 180°C/160°C Fan/Gas mark 4 and grease and line a rectangular baking tray with baking paper.
  2. Melt the butter and chocolate in a large plastic bowl in the microwave for 2 minutes. Mix until smooth and allow to cool. In a separate bowl, whisk the egg and sugar together.
  3. In a food processor or with a hand blender in a bowl, purée the baby beetroot. Beat the egg mixture into the cooled chocolate and butter, then mix in the beetroot. Fold the flour and sea salt into the batter, then pour it into the baking tray.
  4. Bake for 30-35 minutes, until firm and crisp on top and soft in the middle. Cool for 5 minutes, then cut into squares, dust with icing sugar and serve.

Truffle doughnuts

Recipe by Hotel Chocolat

Prep time: 5 minutes

Cooking time: 5 minutes

Serves 2

Ingredients:

20g strong white flour

a pinch of table salt

7g ground cinnamon

2g butter, softened

150ml warm water

20g easy blend yeast

40g caster sugar

8 chocolate truffles

75g caster sugar

Method

  1. Sieve the flour, salt and the first cinnamon and sugar. Add the water, butter and yeast and knead the dough for 5 minutes, cover with cling film and prove in a warm area until double in size.
  2. Knock the dough back and knead again for a few minutes.
  3. Heat a pan half full with vegetable oil and heat to 150°C.
  4. Mix the remaining sugar and cinnamon in a bowl and set aside.
  5. Take 50g of the dough, shape into a disc about 5 cm in diameter. Place a truffle in the centre and wrap the dough around, seal the dough completely making sure there are no gaps otherwise the dough will burst and the truffle will melt into the oil.
  6. Slip the cinnamon truffle in the oil and fry for about 5 minutes turning the doughnut half way through cooking.
  7. Drain well and whilst still warm roll around in the sugared cinnamon.