Chocolate Cake

'In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.'

'Add the flour, baking powder, salt, chopped nuts, and cocoa powder; mix well.'

'Gradually add the egg mixture, beating well.'

'Add the brewed coffee and port wine; mix well.'

'Butter a 9-inch tube pan or Bundt pan and line with parchment paper.'

'Pour the batter into the prepared pan and smooth the top.'

'Bake in a preheated moderate oven (350°F) for about 50 minutes, or until a toothpick inserted into the center comes out clean.'

'Remove from the oven and let cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.'

'Make the filling by creaming the butter and confectioner's sugar until smooth.'

'Add the chopped dark chocolate, brewed coffee, and port wine; mix well.'

'Cut the cake in half lengthwise and fill with the prepared filling.'

'For the glaze, melt the chocolate and butter over low heat in a saucepan, stirring occasionally.'

'Remove from the heat and stir in the confectioner's sugar until smooth.'

'Pour the glaze over the filled cake and smooth the top with a knife or offset spatula.'

'Let cool completely before serving

To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil and store at 0°F or below for up to 2 months.'