This recipe makes a one layer 9-inch cake that will make your eyes roll back in your head when you bite into this chocolate torte with fudge nutty sauce that will curl your toes. Can you say to die for!
Heat oven to 350^. Grease a 9-inch round baking pan; line bottom with parchment paper or waxed paper. Grease paper; flour paper and pan.
Sift together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium' beat 3 minutes. Pour batter into prepared pan.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off paper. Cool completely.
Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte.
Fudge Nut Glaze:
Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boil. Cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.