• Dissolve the instant coffee granules in the boiling water and let it cool to luke warm.
• Line the bottom of two, 7 inch round (18cm) springform pans with parchment paper.
• Preheat the oven to 345°F (175°C)
• In two small bowls, separate the egg yolks from the whites, then beat the egg whites until stiff peaks form.
• In a medium bowl, cream the butter and sugars for 1 to 2 minutes, until light and creamy.
• Beat the egg yolks, flax seed and cooled coffee into the butter and sugar. On low speed, beat in half of the flour blend.
• With a spatula, fold in the remaining flour and then the stiffly beaten egg whites.
• Evenly distribute the cake batter between the two springform pans.
• Bake at 345°F. For 40-45 minutes or until the middle of the cake is soft and springy to the touch and an inserted toothpick comes out clean.
• Let the cakes sit for 10 minutes in the cake pans before removing them to a cake rack to cool.
• While the cakes are cooling, mix the icing.

For the Coffee Icing

• In a small bowl or cup dissolve the coffee granules in the boiling water.
• In a medium bowl beat together the butter and the cream cheese, until the ingredients are just combined.
• At low speed, beat the icing sugar into the cream cheese and butter. Add the coffee and beat until smooth and evenly mixed. Add a little more icing sugar or hot water as needed for the right consistency.
• Evenly distribute the icing on top of the two cake layers, then stack one layer on top of the other and serve.