If you’re a fan of flavoured coffee syrups, you’ll know what fantastic coffee ingredients they make, transforming a plain coffee into a luxury treat. Flavoured syrups, though, are also very useful additions to the kitchen shelf. This moist, chocolatey cake uses chocolate coffee syrup as a main ingredient, and is great for a range of occasions .
Before starting, pre-heat the oven to 180 degrees centigrade.
Ingredients
- 125g butter or margarine
- 100g chocolate syrup, plus extra for drizzling
- 4 medium eggs
- 200g sugar
- 225g self-raising flour
- 50g cocoa powder
Put the butter and syrup in a heatproof bowl, and melt gently in the microwave until fully combined. Beat in the sugar. Allow to cool slightly, then add the eggs, one at a time, beating after each addition. Roughly mix the flour and cocoa together, then sieve them into the batter, adding a little at a time and beating after each addition.
Prepare a 23cm square shallow cake tin by greasing it and lining with greaseproof paper. Pour in the batter, and smooth it out with the back of a spoon. Tap the tin sharply on the kitchen counter to release any air bubbles, then put in the pre-heated oven.
Let the cake bake for around an hour, checking frequently. Once well risen and slightly springy to the touch, remove from the oven and test it by inserting a clean skewer into the middle of the cake. If the skewer comes out cleanly, with no residue of cake mixture, then the cake is ready. Otherwise, return it to the oven for a few more minutes.
Once ready, let the cake cool slightly then remove it from the pan and remove any lining paper. While still slightly warm, prick the cake all over with a skewer and pour a little extra syrup over it. When completely cool, cut into pieces and serve with ice cream or cream.
If you’ve used up all your chocolate syrup making this delicious cake, visit the coffee ingredients page of our website for a full range of flavoured syrups, priced at £7.29 a litre.