Use a standard size cake tin (approx. 23cm), the recipe works well in round or square. Spring form tins work well for this recipe.


  • 1 cup sugar
  • 1 cup vegetable oil (or similar)
  • 1 cup honey
  • 1 tablespoon instant coffee powder
  • 1 cup boiling water (put coffee in water)
  • ½ teaspoon baking powder
  • 1 cup self-raising flour, sifted
  • 1 cup plain flour, sifted
  • 2 eggs
  • 1 tablespoon cocoa powder
  • ½ cup chopped walnuts


Grease the cake tin, if not using spring form, and line the bottom of the tin with baking paper.  Note it is important to use a good-sized cake tin otherwise the mixture will take too long to cook and result in a burnt top.

  1. Preheat oven to 180 deg or 160 deg fan-forced
  2. In a large bowl add the sugar, oil, honey (pour the honey in the same cup you use for the oil so that it easily slides out)
  3. Mix boiling water and coffee in a cup and put aside to cool
  4. Add coffee mixture to the bowl
  5. Add baking powder and sift in both flours
  6. Add the eggs, cocoa and chopped walnuts and mix all the ingredients together with an electric mixer for a couple of minutes until smooth
  7. Pour mixture into the tin and bake for 45 to 60 minutes, depending on your oven
  8. Cake should have a golden top and cake tester should come out clean