Mocha cake with coffee syrup

Name: Mocha cake with coffee syrup
Yield: 8
Ingredients: ¾ cup Dark cocoa powder (Main); 1 tsp Baking soda; 1 tsp Baking powder; ½ tsp Salt; 1 ¾ cups Plain flour; 1 ¾ cups Sugar; 2 Eggs, lightly beaten; 1 tsp Vanilla essence; 1 cup Strong coffee, cooled (Main); ½ cup Plain yoghurt (Main); ½ cup Milk; ½ cup Canola oil; 1 ½ cups Strong black coffee (Main); ⅓ cup Caster sugar; 2 Star anise; 2 Whole cloves; 2 Tbsp Coffee liqueur, optional (Main)

for 8 people

Jan Bilton

Food writer and cookbook author.

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This large, deep cake may be frozen whole or in wedges.

For the mocha cake

¾ cup	Dark cocoa powder (Main)
1 tsp	Baking soda
1 tsp	Baking powder
½ tsp	Salt
1 ¾ cups	Plain flour
1 ¾ cups	Sugar
2	Eggs, lightly beaten
1 tsp	Vanilla essence
1 cup	Strong coffee, cooled (Main)
½ cup	Plain yoghurt (Main)
½ cup	Milk
½ cup	Canola oil

For the coffee syrup

1 ½ cups	Strong black coffee (Main)
⅓ cup	Caster sugar
2	Star anise
2	Whole cloves
2 Tbsp	Coffee liqueur, optional (Main)

Directions

Preheat the oven to 180C. Grease and line a deep, 23-25cm round cake pan with baking paper.
Sift the dry ingredients into a bowl. Add the eggs and liquid ingredients. Beat for 2 minutes to make a smooth, thin batter. Pour into the prepared pan. Bake for 1½hours until a skewer inserted in the centre comes out clean.
To make the syrup, place all the ingredients except the liqueur in a saucepan and bring to the boil. Simmer until the caster sugar is dissolved. Remove from the heat and stir in the liqueur, if using.
Cut the cake into wedges to serve. Drizzle with coffee syrup. Serve with whipped cream.