We know we have a lot of coffee addict readers who crave for more coffee recipes. So we have worked together with Whittard of Chelsea to use one of their fantastic instant coffees to create a delicious moist coffee syrup cake. This cake uses instant coffee so no need to brew any coffee beforehand.
Whittard have a fantastic range of instant coffees which are not only handy but extremely tasty. This recipe uses the Irish Cream Instant Coffee as we feel it adds great taste to this cake. We will be experimenting with other flavours with new recipes in the coming weeks.
110g Caster Sugar
90g NEILL’S® Self Raising Flour
20g Cocoa Powder
1.5tbsp Whittards Irish Cream Instant Coffee or another instant coffee brand.
2tsp Boiling Water
The Coffee Syrup:
50ml Boiling Water
40g Caster Sugar
1.5sbsp Whittards Irish Cream Instant Coffee or another instant coffee brand.
Preheat oven to 180c.
Prepare one approx 20cm cake tin.
Cream butter and sugar together until smooth.
Beat in the eggs one at a time until combined.
Sieve the flour and cocoa powder together in a separate bowl.
In a small dish mix together the 1.5tbsp Whittards Irish Cream Instant Coffee (or any instant coffee) with the 2tsp of boiling water and mix together until a smooth coffee mixture is formed.
Stir the flour mixture into the cake batter alternating with the coffee mixture until all ingredients are combined.
Bake in the centre of the oven for 30-35 mins or until a skewer inserted comes out clean.
Allow cake to cool for 5 mins and then remove from the tin and place on a wire cooling rack.
We now need to make the syrup.
In a saucepan add the boiling waster, caster sugar and Whittards Irish Cream Instant Coffee (or any instant coffee) and heat on a medium heat until all the sugar dissolves and a smooth syrup is formed.
Prick the cake with a fork in a few places to allow the syrup to be absorbed by the cake.
Gradually spoon the syrup mixture over the cake slow enough that most of it has time to absorb.
Allow the cake to cool completely before slicing and enjoying.