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.