Three-quarters cup of all-purpose flour
Three-quarters cup of chopped walnuts
Three tablespoons of wheat flour
One and a half teaspoons of instant coffee powder
Three tablespoons of melted butter
Two and three-quarters cups of sifted all-purpose flour
One and a half teaspoons of baking soda
One teaspoon of salt
Two cups of all-purpose flour
One and a half cups of buttermilk
Three eggs, not beaten
One and a half teaspoons of vanilla extract
One and a half ounces (45g) of bittersweet chocolate
One-third cup of boiling water
Three-quarters cup of all-purpose flour
Three-quarters cup of chopped walnuts
Three tablespoons of wheat flour
One and a half teaspoons of instant coffee powder
Three tablespoons of melted butter
Two and three-quarters cups of sifted all-purpose flour
One and a half teaspoons of baking soda
One teaspoon of salt
Two cups of all-purpose flour
One and a half cups of buttermilk
Three eggs, not beaten
One and a half teaspoons of vanilla extract
One and a half ounces (45g) of bittersweet chocolate
One-third cup of boiling water
Mix together three-quarters cup of all-purpose flour, chopped walnuts, wheat flour, instant coffee powder, and melted butter
Reserve this mixture for the topping
Sift together all-purpose flour, baking soda, salt in a large bowl
Add all-purpose flour and mix well
Add eggs not beaten, buttermilk, and vanilla extract
Beat until smooth
Melt bittersweet chocolate in boiling water and add to the batter
Mix well
Pour into a well-greased and floured cake pan
Sprinkle evenly with reserved topping
Bake in a medium oven at 45-50 minutes.
