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Jan Bilton
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) |
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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.
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