1 1/4 c. all-purpose flour
1 1/4 c. sugar
6 tbsp. cocoa
1 tbsp. instant coffee
1 tsp. baking soda
3/4 tsp. salt
1 c. toasted walnuts coarsely chopped
1 1/2 c. sour cream
1 egg
1/2 tsp. vanilla
4 tbsp. butter, melted & cooled

Preheat oven to 350 degrees. Butter a 9 x 5 x 3 inch loaf pan. Line bottom with waxed paper. Butter the paper, then dust the bottom and sides of the pan with flour. Top out any excess.

In a medium bowl, stir together the flour, sugar, cocoa, coffee, baking soda and salt until well blended. Stir in the nuts.

In a large bowl, whisk together the sour cream, egg, vanilla and melted butter. Add the dry ingredients to the liquid ingredients and stir with a rubber spatula until just blended. Pour the batter into the prepared pan and spread evenly. Bake for 1 hour and 10 minutes or until cake tester comes out clean. Leave to cool in pan 10 minutes. Turn out onto a rack and let cool. Let stand in a cool place for at least 1 day before slicing.