Golden Syrup Coffee Cake

    (7)
    1 hour

    This chocolate coffee cake recipe is been in our family since war times. It's sweetened with golden syrup and uses a cup of very strong coffee. Enjoy with a cuppa.


    6 people made this

    Ingredients
    Serves: 24 

    • 2 cups (250g) sifted plain flour
    • 2 1/4 teaspoons bicarb soda
    • 170g butter, softened
    • 1 1/2 cups (360g) golden syrup
    • 1 1/2 teaspoons vanilla essence
    • 1/2 cup (50g) unsweetened cocoa powder
    • 3/4 teaspoon salt
    • 1/3 cup (70g) white sugar
    • 3 eggs
    • 1 cup (250ml) very strong coffee, cold

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a 22x33cm cake tin.
    2. Sift together the flour, cocoa, bicarb soda and salt; set aside. Separate eggs. Beat egg whites in a clean bowl until stiff peaks form.
    3. Cream butter and sugar in mixing bowl until light and fluffy using electric mixer at medium speed. Blend in the golden syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture. Gently fold in egg whites. Pour batter into prepared tin.
    4. Bake in preheated oven for 45 minutes or until cake is done. Cool in tin on rack. Ice as desired.
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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    by
    11

    Ok but i felt it didn't have much flavour  -  03 May 2008  (Review from Allrecipes USA and Canada)

    by
    6

    I made and brought this to a family Chistmas gathering a few weeks ago, it was amazing! Their dog got ahold of the leftovers and I was so dissappointed (the dog is okay). The coffee makes the chocolate flavor so much richer and darker. I am remaking another one tonight. I had to use an egg replacer for my daughters allergies which has me very nervous as it didn't really set up as well as egg whites, so we'll see, fingers crossed.  -  19 Jan 2013  (Review from Allrecipes USA and Canada)

    by
    5

    This was fantastic! love the coffee flavor and since I'm not to fond of chocolate I cut the cocoa in half and I love the flavor of mallasses so I used half corn syrup and half mollasses and it was delicious I definintly recommend it!  -  18 Nov 2012  (Review from Allrecipes USA and Canada)

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