Moist Coffee Cake with Chocolate Syrup

This cake is called a coffee cake because coffee is the main flavouring here. I wish you a happy baking!!!!

Moist Coffee Cake with Chocolate Syrup

Preparation time: 30 minutes; Baking time: 30-40 minutes; Makes: 15-18 Slices

Ingredients

  • 225g (2 cups minus 1 tablespoon; 8oz) flour
  • 2 teaspoons baking powder
  • 100ml (⅓ cup + 1 tablespoon) hot water
  • 2 tablespoons instant coffee granules (or 1 tablespoon instant coffee powder)
  • 200g (1cup) sugar
  • 125g (4.5oz, ½ cup + 1 tablespoon, 1 stick + 1 tablespoon) butter
  • 3 eggs, separated

Ingredients for Chocolate Syrup

  • 80g (½ scant cup) sugar
  • 80ml (⅓ cup) water
  • 15g (½ oz) dark chocolate, chopped

Instructions

  1.  Grease an 8 cup bundt pan (mine is 8.5 x 4 inch (21.6 x 10cm). Preheat oven to 360°F (180°C) 10 minutes before baking. Sift or whisk flour and baking powder. Set aside.
  2. Combine the water and coffee in a small saucepan, add sugar, stir constantly over medium heat until sugar is dissolved. Bring to the boil, remove from heat and cool syrup to room temperature.
  3. Combine butter and egg yolks in a small bowl and beat with an electric mixer until light and creamy.
  4. Gradually pour the sugar-coffee syrup in a thin stream into butter mixture as you continue beating. Fold in sifted flour.
  5. In a separate bowl, beat the egg whites until soft peaks form, then fold into the batter in two batches.
  6. Spoon the batter into prepared pan, and bake 40-50 minutes or until firm. Stand for 5 minutes then transfer to cooling rack. Brush the hot cake with hot syrup.
  7. To make the chocolate syrup: combine the sugar and water in a small sauce pan over medium high heat.  Stir continuously without boiling until sugar is dissolved, then bring to the boil, reduce heat and simmer uncovered, without stirring for 3 minutes.  Remove from the heat and add the chocolate. Stir until completely melted.
  8. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
  2. I baked the cake at 360ºF (180ºC) for 35 minutes.

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Step By Step Photos

Moist Coffee Cake with Chocolate Syrup myfavouritepastime.com

Please always remember to assemble all ingredients before you start. Grease a 20 cm baba or ring pan. Preheat oven to 360°F (180°C) 10 minutes before baking. Sift or whisk flour and baking powder.

Moist Coffee Cake with Chocolate Syrup myfavouritepastime.com

Combine the water and coffee in a small saucepan, add the sugar, stir constantly over medium heat until the sugar is dissolved. Bring to the boil, remove from heat and cool the syrup to room temperature.

Moist Coffee Cake with Chocolate Syrup myfavouritepastime.com

Combine butter and egg yolks in a small bowl and beat with an electric mixer until light and creamy.

Moist Coffee Cake with Chocolate Syrup myfavouritepastime.com

Gradually pour the sugar-coffee syrup in a thin stream into butter mixture as you continue beating. Fold in sifted flour.

Moist Coffee Cake with Chocolate Syrup myfavouritepastime.com

In a separate bowl, beat egg whites until soft peaks form, then fold into the batter in two batches.

Moist Coffee Cake with Chocolate Syrup myfavouritepastime.com

The final batter looks like this

Pour into the prepared pan and bake 40-50 minutes or until firm

Brush hot cake with hot syrup.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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