Espresso syrup cake

  • 40 mins cooking
  • Serves 8
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Espresso syrup cake
  • 3 teaspoon instant espresso coffee granules
  • 1 tablespoon hot water
  • 3 eggs
  • 3/4 cup (165g) caster sugar
  • 1 cup (150g) self-raising flour
  • 1 tablespoon cocoa powder
  • 155 gram butter, melted
Espresso syrup
  • 3/4 cup (165g) caster sugar
  • 3/4 cup (180ml) water
  • 3 teaspoon instant espresso coffee granules


Espresso syrup cake
  • 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.