Easy Espresso Cake

I have made this espresso cake couple of times and in those times, I had to reduce the coffee powder. My girls were young kids then and I didn't need them to get even more hyper then they already were. So when I gave my friends back in Spore to try this cake out, they would go ' Where is the coffee in this supposedly espresso cake?'!!

The orginal recipe asked for a whopping 160gm of sugar for the cake and another 160gm for the coffee syrup. Tch Tch....We could do with less sugar in our diet, can't we?

Ingredients for Cake ( for 6 servings)

3 eggs, beaten

100 gm granulated ( caster sugar)

150 gm light butter, melted

140gm self raising flour

1 tsp cocoa

1 tbsp hot water

1 tbsp instant coffee

1/4 cup slivered almonds for decoration

Ingredients for Coffee Syrup

100 gm granulated ( caster ) sugar

150 ml water

1 tbsp instant coffee

Method for Cake

Preheat oven to 180deg C ( 350 deg F)

Grease a ring cake tin and line with grease proof paper. Set aside.

Whisk eggs and sugar till thick and fluffy.

Sieve the flour with the cocoa. Add this to the egg mixture.

Add in the melted butter.

Dissolve the coffee in hot water and add it to the batter. Mix well until smooth.

Add slivered almonds for decoration.

Place the batter in prepared baking tin and bake for 40mins or until a skewer comes out clean.

In the meantime, prepare the coffee syrup

Method for Coffee Syrup

Put all the ingredients into a small pot and bring to boil till sugar dissolves. Cool.

Final Assembly

When the cake is done, turn it out onto a wire rack to cool slightly. Drizzle with coffee syrup while the cake is still warm.

Serve with a light tea or as a dessert cake.


Note :

1) I did half the quantity which explains why I didn't use a ring tin but a loaf one instead.

2) Substitute half of the 140 gm flour with ground almond or hazelnut. Yields a richer cake.

3) I used gm for measurements based on my original recipe. You can easily convert to cups in Google.