Boiled chocolate & coffee cake

Chocolate and coffee are a truly addictive flavour combination
Nicky Ryan

Double shot!




Preheat oven to 180°C. Grease a 24cm x 8.5cm (12 cup capacity) fluted tube tin with butter. Put water, sugar and butter in a large saucepan over a medium heat and stir until butter has melted and mixture is smooth.


Reduce heat to medium-low. Sift cocoa and bicarb on top of butter mixture. Whisk until combined. Bring to a gentle simmer for 1 minute. Allow to cool slightly. Add eggs, coffee, and flour and whisk until smooth.


Pour into tin and bake for 45-50 minutes, or until a skewer comes out clean when inserted into cake. Allow to cool for 30 minutes, then invert onto a wire rack to cool.


Melt chocolate in a heatproof jug in the microwave on 50 per cent (medium) for 1-1½ minutes. Stir until melted. Microwave for a further 30 seconds on 50 per cent if required. Allow to stand for 15 minutes, then pour over cake. Allow chocolate to set, then serve with whipped cream, if desired.

Related stories