Mocha syrup cake
This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.
- 40 mins cooking
- Serves 8
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Ingredients
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
Method
Mocha syrup cake
- 1Preheat oven to moderate. Grease 21cm baba cake pan.
- 2Combine coffee and the water; stir until dissolved.
- 3Beat eggs in small bowl with electric mixer about 8 minutes or until thick and creamy. Gradually add sugar; beat until dissolved between each addition.
- 4Transfer to large bowl, fold in sifted flour and cocoa powder, then butter and coffee mixture. Pour mixture into prepared pan.
- 5Bake 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.
- 6Make 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.
- 7Reserve ¼ cup of the hot coffee syrup. Pour remaining syrup over hot cake. Serve drizzled with reserved syrup.
Notes
This cake can be made a day ahead; store in an airtight container.