Ingredients
1/2 cup butter, softened3/4 cup sugar1 large egg3/4 cup sour cream1/2 teaspoon vanilla extract1 cup all-purpose flour1/4 cup baking cocoa1-1/2 teaspoons instant coffee granules1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltTOPPING:1 cup semisweet chocolate chips2/3 cup heavy whipping cream1/2 cup sugar2 tablespoons butter2 tablespoons corn syrup1 teaspoon vanilla extract1-1/2 cups coarsely chopped macadamia nuts or almonds
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well.
Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes.
Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.
