Espresso syrup cake
Sep 30, 2010 2:00pm- 40 mins cooking
- Serves 8
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Ingredients
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
Method
Espresso syrup cake
- 1Preheat oven to 180°C. Grease a 20cm baba pan well.
- 2Combine coffee and the hot water in small jug; stir until dissolved.
- 3Beat 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.
- 4Meanwhile, 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.
- 5Stand 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.
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