How to Bake Espresso Syrup Cake

A beautiful coffee cake that has a biscuit like texture on the exterior and a spongy + moist interior. Its not too sweet and goes well with either coffee or hot chocolate to drink....

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How to Bake Espresso Syrup Cake Recipe
8 Steps
Ingredients
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1
Preheat oven to 180C/  160C fan forced oven.

Preheat oven to 180C/ 160C fan forced oven.

2
Beat eggs till thick and creamy. I used 3 egg whites & 1 whole egg. Alternatively you can use 3 whole eggs. Gradually add raw sugar

Beat eggs till thick and creamy. I used 3 egg whites & 1 whole egg. Alternatively you can use 3 whole eggs. Gradually add raw sugar

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3
Beat until sugar dissolves. Fold in sifted flour and cocoa. Next add melted butter and combine well.

Beat until sugar dissolves. Fold in sifted flour and cocoa. Next add melted butter and combine well.

4
Now add the coffee mixture. Pour the mixture into a greased bundt pan.

Now add the coffee mixture. Pour the mixture into a greased bundt pan.

5
Try to level the top for an even finish.

Try to level the top for an even finish.

6
Bake for 40 minutes. Stand the cake in the pan for 5 minutes. Turn onto a wire rack over tray.

Bake for 40 minutes. Stand the cake in the pan for 5 minutes. Turn onto a wire rack over tray.

7

For the espresso syrup- stir ingredients in small saucepan over heat, without boiling, until sugar dissolves. Bring to a boil, transfer to a heatproof jug. Drizzle hot syrup over hot cake.

8
Another way to serve this cake is to not use the espresso syrup. Instead drizzle the cake with the Spanish Licor 43. i add 1tspn to a slice. It absorbs quickly and top it with thickened cream. Voila!

Another way to serve this cake is to not use the espresso syrup. Instead drizzle the cake with the Spanish Licor 43. i add 1tspn to a slice. It absorbs quickly and top it with thickened cream. Voila!

Ingredients

3 Teaspoons Instant Espresso Granules 
1 Tablespoon Hot Water 
3 Egg Whites 
1 Whole Egg 
½ Cups Raw Sugar 
1 Cup S R Flour 
1 Tablespoon Cocoa Powder 
150 Grams Butter, melted 
Espresso Syrup 
½ Cups Raw Sugar 
¾ Milliliters Water 
3 Teaspoons Instant Espresso Granules 
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