Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round tin and line bottom with baking parchment.
In a large bowl stir together flour, 150g sugar, cocoa, instant coffee, bicarb and salt. Beat in 110g softened butter, soured cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour cake mixture into prepared tin.
Bake in preheated oven for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes in tin, then turn out onto a wire rack. Gently peel off baking parchment. Cool completely.
For the chocolate fudge icing: In a small saucepan combine cream, sugar, butter, golden syrup and chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in vanilla, and chopped nuts (if using).
Place cake on serving plate. Pour the chocolate fudge glaze evenly over cake, allowing some to run down sides. Arrange nuts on top, if using. Chill in the fridge until glaze is firm, about 1 hour.
Followed the instructions to the letter and the cake came out 2 cm high. I will ice it with the fudge icing tomorrow and try to pass it off as a dessert decorated with chocolate dipped strawberries. I'm sure it will taste delicious [because I know what's gone into it] but a cake it is not ! - 05 Mar 2016