Mocha syrup cake

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

  • 40 mins cooking
  • Serves 8
  • Print


Mocha syrup cake
  • 3 teaspoon instant coffee powder
  • 1 tablespoon hot water
  • 3 eggs
  • 3/4 cup (165g) caster sugar
  • 1 cup (150g) self-raising flour
  • 1 tablespoon cocoa powder
  • 150 gram butter, melted
  • 3/4 cup (165g) caster sugar
  • 3/4 cup (180ml) water
  • 3 teaspoon instant coffee powder


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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