Coffee Syrup Cake
This is a very moist coffee cake with a great taste of coffee syrup.
Ingredients
- 3 tsp dry instant coffee
- 1 Tbsp hot water
- 3 eggs
- 3/4 cup (165g) caster sugar
- 1 cup (150 g) self raising flour
- 1 Tbsp cocoa powder
- 150 grams butter, melted
Coffee syrup
- 3/4 cup (165g) caster sugar
- 3/4 cup ( 180ml) water
- 3 tsp dry instant coffee
Instructions
- Preheat oven 180C/160 C fan forced. Grease and line the bottom of a 21 cm round springform tin.
- Combine coffee and water in a small jug, stir until dissolved.
- Beat eggs in a small bowl with electric mixer about 8 minutes or until thick and creamy, gradually add sugar, beating until dissolved between additions. Fold in sifted flour and cocoa powder, then butter and coffee mix, pour mixture into pan.
- Bake for 40 minutes. Cake is cooked when inserting a bamboo skewer into the center and it comes out clean. With the skewer make small holes in the cake for drizzling the hot syrup over. Reserve 1/4 cup for later.
Coffee Syrup
- Stir ingredients in a small saucepan over medium heat, with out boiling, until sugar is dissolved. Bring to a boil , transfer to a heatproof jug.
