Combine the butter, sugar,
cream, vanilla and instant coffee in a small saucepan over medium heat or in a microwave. Bring to a
simmer and cook until the sugar dissolves. Pour over the warm cake.
Cool the cake completely before removing it from the pan. Melt the chocolate in a double
boiler or in the microwave and drizzle over the cooled cake. Store in a tightly closed container at room temperature for up to 4 days.
