1.Preheat oven to 180°C. Lightly grease and line a 20cm round cake pan.
2.In a bowl of an electric mixer, beat butter and sugar together until creamy. Add eggs one at a time, beating well after each addition. Fold in almond meal, sour cream, coffee and vanilla. Sift in combined flour and baking powder, lightly mixing to combine.
3.Spoon into pan, smoothing top. Bake for 35-40 minutes, until cooked when tested. Cool in pan. Turn onto a wire rack.
4.Meanwhile, to make caramel; in a medium saucepan, stir sugar and water on low, until dissolved. Increase heat to high. Boil, not stirring, for 5 minutes until golden. Remove from the heat, add cream (mixture will bubble). Return to low and cook, stirring, for 2 minutes until sauce thickens. Stir in salt. Transfer to a heatproof jug. Cool.
5.To make ganache; in a large microwave-safe bowl, combine chocolate and cream. Microwave on medium (50 per cent) power for 2-3 minutes, stirring every 30 seconds with a metal spoon until smooth. Set aside at room temperature until thick. Chill until spreadable.
6.Place cake on serving plate. Carefully poke holes in cake at 3cm intervals using the end of a wooden spoon (see tip). Slowly pour the cooled caramel into each hole.
7.Whisk ganache until thickened. Spread over top of cake. Store in an airtight container.
We dissolved ½ tsp coffee granules in ¼ cup boiling water. If you have a coffee machine, you could use an espresso shot to the same volume. The end of your wooden spoon needs to be round and about 1cm in diameter.Note