Chocolate Coffee Cake

A nice Chocolate Coffee Cake with coffee syrup, delightful recipe for Chocolate Coffee Cake with a coffee syrup.

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Chocolate cake with coffee syrup

Ingredients
Serves 12

225 g/8 oz plain chocolate, broken into pieces
115 g/4 oz unsalted butter, plus extra for greasing
1 tbsp strong black coffee
4 large eggs
2 egg yolks
115 g/4 oz golden caster sugar
55 g/2 oz plain flour
2 tsp ground cinnamon
50 g/ 1¾ oz ground almonds
Chocolate-covered coffee beans, to decorate

Syrup
300 ml/10 fl oz strong black coffee
115 g/4oz golden caster sugar
1 cinnamon stick

Place the chocolate, butter and coffee in a heatproof bowl and set over a pan of gently simmering water until melted. Stir to blend, then remove from the heat and cool slightly.

Place the whole eggs, egg yolks and sugar in a separate bowl and whisk together until thick and pale. Sift the flour and cinnamon over the egg mixture. Add the almonds and the chocolate mixture and fold in carefully. Spoon the batter into a greased and base lined deep 20 cm/8 inch round cake tin. Bake in a preheated oven 375°F/190°C for 35 minutes, or until the tip of a knife inserted into the centre comes out clean. Cool slightly before turning out onto a serving plate.

Meanwhile, make the syrup. Place the coffee, sugar and cinnamon stick in a heavy-based saucepan and heat gently, stirring, until the sugar has dissolved. Increase the heat and boil for 5 minutes, or until reduced and thickened slightly. Keep warm. Pierce the surface of the cake with a cocktail stick, then drizzle over half the coffee syrup. Decorate with chocolate-covered coffee beans and serve, cut into wedges, with the remaining coffee syrup.