1. Heat oven to 180 degC (160 degC fan bake). Grease a 22cm bundt ring tin and dust with flour.
2. Place butter and sugar in a bowl and beat until pale and creamy. Beat in eggs one at a time.
3. Combine instant coffee and boiling water to dissolve coffee, then add to the creamed mixture. Beat to combine.
4. Fold in sifted flour, cocoa, baking powder and nutmeg.
5. Spread mixture into prepared cake tin and bake for 50 to 60 minutes or until a skewer inserted comes out clean.
6. Cool in tin for 30 minutes before turning out on to a wire rack to cool completely.
7. Slice and serve with coffee.

Tip: This cake lasts well for up to four days if stored in an airtight container.