There are few things I like more than coffee or chocolate. A combination of the two is the only thing better! When I saw the recipe for this cake I instinctively knew it would be lovely as not only did it contain those vital two ingredients, but it was a syrup cake, which always means it will be deliciously moist. I had bought some cute little baba type cake tins that I wanted to try out so used them and put the balance of the mix into a silicone ring mould that I have. I discovered that it is not wise to use cooking spray in the little tins as it pooled in the curves and I ended up with little holes in the tops of my cakes. Fortunately they acted as perfect vessels for the syrup and melted chocolate that got poured on once it was cooked! Next time though I will make sure I grease the tins with a little butter instead. The little ring cakes were perfect topped with a scoop off icecream and drizzled with extra syrup.
I used freshly brewed coffee instead of the dried instant powder. I don't think we have had instant coffee in our house for at least 10 years, I can't abide the stuff. I have always preferred freshly brewed coffee and it is one of our indulgent vices. We bought a serious espresso machine about 6 years ago, (this is our E61 Rocket!)it was well worth the large price tag as it has provided many a perfectly extracted espresso and frothed many jugs of creamy milk for flat whites! We get our beans from an iconic cafe in Wellington -Cafe L'Affare, who were one of the pioneer coffee roasters in New Zealand. We have tried many other beans but keep coming back to theirs, we get them couriered to us about once a month (and commit the cardinal sin of keeping the beans in freezer, hey, it works for us!) and both Glen and I pounce on the box when it is delivered as they have usually been very freshly roasted and the coffee that comes from those just delivered beans is sublime!
Mocha Syrup Cake
3 tsp dry 'instant' espresso coffee (I made a plunger of very strong coffee and used about 1/4c)
4 teaspoons water
3/4 cup caster sugar (165g)
1 cup self raising flour (150g)
2 tbsp cocoa
150g butter, melted
100g chocolate melted (for drizzling over once cooked)
3/4c caster sugar
3/4c water 3 tsp dry instant espresso powder (again I just used 3/4c strong fresh brewed coffee)
Grease 21cm baba tin. Combine coffee and water, stir until dissolved. Beat eggs in bowl with electric mixer until thick and creamy, about 8 minutes. Add sugar gradually, keep beating until dissolved. Sift in flour and cocoa, then butter and coffee mix. Pour into prepared tin, bake at 180C for 40 mins or until cake starts to shrink from sides of tin. Stand cake 5 mins before turning onto baking paper covered wire rack. Reserve 1/4 c syrup and pour remaining syrup over cake. Drizzle melted chocolate over and serve with extra syrup.
Combine ingredients in pot, stir over heat, without boiling, until sugar has dissolved. Bring to boil, remove from heat, transfer to jug.