1 unfilled sponge (as per Chelsea Sponge recipe)
3 Tbsp rum
2 Tbsp coffee powder
3/4 cup Chelsea White Sugar
1/2 cup water
600ml bottle cream
sliced almonds
1 cadbury flake bar, crumbled

Boil coffee, water and sugar till at the thick syrup stage, take off heat, add rum and cool.  Slice each sponge half in half again, spoon quarter of syrup over, sprinkle with chocolate flake and cover with whipped cream. Place next slice of sponge on top and repeat until all layers are done, cover all of cake with whipped cream and sprinkle with sliced almonds.