Preheat the oven to 180°C/gas mark 4. Lightly grease 6 ramekins. Place the butter and sugar in a bowl and, using a handheld electric mixer, beat together for 5 minutes until pale and fluffy.
Mix the cooled coffee into the eggs and gradually add this mixture to the butter and sugar, beating well between each addition.
Remove the seeds from the cardamom pods and crush in a pestle and mortar. Fold the flour, cocoa powder and crushed cardamom through the butter and sugar mixture and spoon this into the greased ramekins, filling them three quarters full. Bake for 15-20 minutes or until a skewer inserted in the middle comes out clean.
Meanwhile, place the granulated sugar in a small saucepan with 100ml water over a very low heat for 5 minutes until dissolved. Turn the heat up and boil for 3-4 minutes until slightly thickened. Turn the heat off and add the 1 tbsp instant coffee. Stir until dissolved and set aside to cool.
Once the cakes are cooked and a skewer inserted in the middle comes out clean, set them out on a wire rack to cool. Place the whipping cream and icing sugar in a bowl and whip until light peaks form. Fold through the cooled coffee syrup and serve with the cakes.