Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9" layer pans or 13"x9" oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Preheat the oven to 180°C (356°F). Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.
Combine the cocoa powder & hot water in a medium bowl. Combine the instant coffee powder & boiling water in a cup. Add the coffee to the cocoa mixture & stir until combined.
Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan.
Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven. Remove cake pan from water bath & set aside for 20 minutes to cool Turn cake onto a wire rack & remove paper. Set aside for another 20 minutes or until cooled to room temperature.
Cut cake into wedges & carefully transfer to serving plates. Serve with strawberries