1 c. flour
3/4 c. sour cream
1/2 tsp. baking powder
1/4 c. cocoa
1/2 tsp. baking soda
1 egg
3/4 c. sugar
1/2 c. butter, softened
1/2 tsp. vanilla extract
1 1/2 tsp. instant coffee granules
1/4 tsp. salt

TOPPING:

1 c. heavy or whipping cream
2 tbsp. butter
4 squares semi-sweet chocolate
7 oz. macadamia nuts
1/2 c. sugar
1 tbsp. corn syrup
1 tsp. vanilla

Preheat oven to 350 degrees. Grease 9" round cake pan; line bottom of pan with waxed paper and grease paper. In large bowl with mixer at low speed, beat all ingredients until blended. Pour batter into prepared pan. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan; discard waxed paper. Cool completely on wire rack.

When cake is cool, prepare topping. In 2 quart saucepan over medium high heat, heat cream, sugar, butter, corn syrup and chocolate to boiling, stirring constantly. Reduce heat to medium; cook 5 minutes, stirring constantly. Remove saucepan from heat; stir in vanilla. Cool chocolate mixture slightly, about 10 minutes. Stir in macadamia nuts. Place cake on plate; quickly pour topping evenly over top of cake, allowing some topping to run down side. Refrigerate cake until topping is firm, about 1 hour.