Chocolate miso cake

I've been meaning to post this recipe after receiving a number of request, so here it is before months fly.  This is a moist fudgy cake with a miso flavored brown sugar topping that is sure to please.

Some tips : 
1) Prepare the nut topping first so it's ready to add on batter while cake is baking
2) Prepare the chocolate ganache while cake is baking
3) Drizzle the chocolate ganache before serving so it's still creamy

Cake ingredients:

 ½ cup (100 g) vegetable oil
 ⅔ cup (60 g) cocoa powder
 1½ cups (180 g) flour
 ¾ cup (150 g) sugar
 ¼ cup (60 g) butter
 2 large eggs
 ½ cup (100 g) boiling water
 1 tablespoon instant coffee (dissolved in the boiling water)
 3 tablespoons (heaping) sour cream or yogurt
 1 teaspoon baking soda
 1 teaspoon baking powder
½ teaspoon sea salt
 1 tablespoon white miso paste

Preheat oven at 350° F (180° C). In a bowl, mix wet ingredients (except water) : oil, butter, eggs, sour cream, miso..., add sugar and other dry ingredients one at a time, blending well in between.  At the end add the hot water with coffee before pouring into a 9-10 inch round non-stick pan. Bake for 20 minutes, then drizzle nut mixture on top.  Bake for another 20-30 minutes or until the center is cooked (check with a toothpick that should come out clean).

Topping : 

1 cup (100 g) walnuts 
½ cup (60 g) almonds 
1-2 tablespoon or light drizzle of truffle oil
1-2 tablespoons white miso paste (to taste)
1 cup (180 g) brown sugar
1 teaspoon vanilla paste (or inside of 1 fresh vanilla bean)

Chop nuts so they are fairly small (1/8 inch thick). In a bowl, stir in nuts with spoonful of oil, brown sugar and miso paste. Place on a baking sheet and drizzle a spoonful more of trufle oil or vegetable oil. Grill in the oven about 5-7 minutes.

Optional, before serving: drizzle some chocolate ganache on top made with 1 cup (227 g) whipping cream and 1 cup (170 g) melted semi-sweet chocolate.

Enjoy, everyone !