Quick & Easy

Mocha syrup cake

This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.
mocha syrup cake



1.Preheat oven to moderate. Grease 21cm baba cake pan.
2.Combine coffee and the water; stir until dissolved.
3.Beat eggs in small bowl with electric mixer about 8 minutes or until thick and creamy. Gradually add sugar; beat until dissolved between each addition.
4.Transfer to large bowl, fold in sifted flour and cocoa powder, then butter and coffee mixture. Pour mixture into prepared pan.
5.Bake in moderate oven about 40 minutes. Stand cake in pan 5 minutes, before turning onto baking-paper-covered wire rack, stand wire rack over a tray.
6.Make coffee syrup. Combine ingredients in small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to a boil, remove from heat; transfer syrup to heatproof jug.
7.Reserve ¼ cup of the hot coffee syrup. Pour remaining syrup over hot cake. Serve drizzled with reserved syrup.

This cake can be made a day ahead; store in an airtight container.


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