METHOD

1. Preheat oven to 160°C (325°F). Place the butter, sugars and vanilla in the bowl of an electric mixer and beat for 6-8 minutes or until light and creamy, scraping down the sides of the bowl. 
   
2. Add the eggs, one at a time, beating well after each addition. Add the milk and beat well. Sift the flour and cocoa into the egg mixture and beat for 1 minute or until just combined. 
   
3. Spoon the mixture into a greased and lined 22cm round cake tin. Cook for 1 hour or until cooked when tested with a skewer. Set aside in the tin to cool for 5 minutes. 
   
4. To make the syrup, place the sugar, espresso and vanilla extract in a small saucepan over low heat and cook, stirring occasionally, until the sugar has dissolved. Bring to a slow simmer and cook for 3 minutes or until reduced slightly.
   
5. Turn out the cake onto a cake stand and spoon over half the syrup. Allow to cool completely and serve with extra syrup. Serves 10-12
   

Tips + Tricks: 
+ The dark muscovado sugar adds a lovely richness to this decadent cake, and makes the espresso syrup extra glossy with a delicious depth of flavour.