1 c. Flour
3/4 c. Granulated Sugar
1/4 c. Cocoa
1 1/2 tsp. Instant Coffee Crystals
3/4 tsp. Soda
1/4 tsp. Salt
1/2 c. Unsalted Butter
3/4 c. Sour Cream
1 Egg
1/2 tsp. Vanilla

In large mixing bowl combine flour, sugar, coffee crystals, soda and salt.
Mix in butter, sour cream, egg and vanilla.
Beat 3 minutes.
Grease 9″ round pan.
Line bottom of pan with waxed paper.
Spread batter into prepared pan.
Bake 30-35 minutes at 350°F.
Cool in pan 10 minutes before removing to wire rack to let cool.
Place cake on serving plate.
Slice cake crosswise to form two layers.
Lift off top layer and set aside.
Spread half of glaze on bottom layer.
Replace top and pour remaining glaze over top, letting glaze spill over edges of torte.

Glaze:
1 c. Whipping Cream
2/3 c. Semi Sweet Chocolate Chips
1/2 c. Granulated Sugar
2 Tbsp. Butter
1 Tbsp. White Corn Syrup
1 tsp. Vanilla
1 c. Pecans, chopped

In saucepan combine whipping cream, chocolate chips, sugar, butter and corn syrup.
Cook over medium heat, stirring constantly until mixture comes to a boil.
Continue cooking 5 minutes.
Remove from heat.
Stir in vanilla and nuts.