Mocha Syrup Cake

by Leah Halmagyi


  • ¼ cup instant coffee powder
  • 3 eggs
  • 2 egg yolks
  • 1 tsp vanilla paste
  • 1½ cups raw caster sugar
  • 1 cup self-raising flour
  • 1½ Tbsp cocoa
  • 175g unsalted butter, melted
  • 75g dark chocolate, finely grated
  • custard and strawberries, to serve


1 Preheat oven to 180°C. Dissolve half the coffee in 2 Tbsp hot water. Combine the eggs, yolks and half the sugar in the bowl of an electric mixer and beat with the whisk attachment on medium speed for 5 minutes, until very light.
2 Sift the flour and cocoa together, then fold into the gg mixture gently along with the butter, dissolved coffee and grated chocolate. Spoon into a buttered and floured 2L tube cake tin, then bake for 30-35 minutes, until a skewer can be inserted and removed cleanly.*
3 Meanwhile, combine the remaining instant coffee powder, remaining sugar and ½ cup water. Simmer briefly in a medium saucepan over a moderate heat until syrupy. Serve the cake with warm syrup, custard and strawberries.