The recipe is a great choice for a Mocha Cake
Pre-heat the oven to 350 degrees
Grease 2 (9 inch) round cake pans.
In a large bowl add flour, sugar, cocoa powder, oil, eggs, buttermilk, baking powder, baking soda, and salt.
Dissolve instant coffee in hot water and add it to the mixing bowl. Beat on medium speed for 2 minutes until smooth. The batter will be thin. Pour into prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
Remove from the oven and cool for 10 minutes.
Remove the cake from the baking pans and finish cooling on wire racks.
Buttercream White Chocolate Frosting
Using the double boiler method, melt the white chocolate over low heat and allow to cool.
Cream the butter for a few minutes until it is light.
Sift in the icing sugar and beat until entirely combined with the butter.
Add the vanilla essence and cream. Beat for three minutes.
Fold in the cooled white chocolate until incorporated.
Put the first layer of cake onto your serving dish put a layer of frosting. Sprinkle 1/2 of the crushed walnuts on top.
Place the second layer of cake onto the first and smooth the remainder of the frosting covering the entire cake.
Sprinkle the remaining crushed almonds on top then drizzle with chocolate.
Put the chocolate chips in the top of a double boiler over medium heat and melt, or melt in the microwave at 30 second intervals, stirring in between.
Scrape melted chocolate into a plastic baggie and snip a tiny piece off the corner.
Drizzle the melted chocolate over the diagonal lines in the pie top to garnish.