Chocolate espresso syrup cake
- 250g unsalted butter chopped and softened
- 1 cup (175g) CSR Dark Muscovado Sugar, firmly packed
- ⅔ cup (150g) CSR Raw Caster Sugar, firmly packed
- 2 teaspoons vanilla extract
- 5 eggs
- ⅓ cup (80ml) milk
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (100g) cocoa powder
- ¼ cup (45g) CSR Dark Muscovado Sugar
- ¼ cup (60ml) hot espresso coffee
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
- 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.
- 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.
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