Ingredients
Espresso syrup
Method
1.Preheat oven to 180°C. Grease a 20cm baba pan well.
2.Combine coffee and the hot water in small jug; stir until dissolved.
3.Beat eggs in 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, then butter and coffee mixture. Pour mixture into pan; bake about 40 minutes.
4.Meanwhile, to make espresso syrup, combine ingredients in small saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to the boil then remove from heat.
5.Stand cake in pan 5 minutes before turning onto wire rack set over tray. Reserve ¼ cup espresso syrup; drizzle remaining hot syrup over hot cake. Serve with reserved syrup.
