Preheat the oven to 180°C. Grease and line a 23-25cm cake tin with baking paper.
Dissolve the coffee granules in water, then place all ingredients into a food processor and process until well combined and smooth. Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Cool on a wire rack and when completely cold, ice with either Chelsea Rich Chocolate Icing Sugar or make your favourite with Chelsea Icing Sugar.
Note: This is a very runny mixture - don't be alarmed the first time you make it.