Calypso Coffee Syrup Cake
 Ingredients
200g butter, softened
1 cup CSR Dark Cane Sugar
1 tablespoon instant coffee powder, dissolved in 1 tablespoon boiling water
1 teaspoon vanilla essence
2 tablespoons dark rum (or 1 teaspoon rum essence)
3 eggs
2 cups self raising flour
1/4 cup milk
300 ml cream, whipped to serve
Syrup
1 cup CSR White Sugar
1 cup boiling water
1 tablespoon instant coffee powder
2 tablespoons dark rum (or 1 teaspoon rum essence)
Method
Syrup - Mix sugar and half cup boiling water together in a small saucepan. Stir over medium heat until the sugar dissolves then stop stirring and boil until a dark toffee colour develops. Remove from heat and carefully add the 2nd half cup of boiling water. Be careful as it splutters and bubbles. Stir to dissolve the toffee. Measure a half cup for the cake and stir the coffee and rum into the remainder. Set aside.
Cake - Preheat oven to 180ºC.
Mix butter and dark cane sugar until creamy. Add the dissolved coffee, vanilla and rum. Beat in eggs one at a time, then fold in the flour and milk and half a cup of syrup.
Divide the mixture between 2 x 20 cm tins which have been well greased and their bases lined with baking paper. Bake for 25 – 30 minutes. Cool on a wire rack.
Drizzle the coffee syrup over the flat bases of the cakes and then sandwich the bases together with whipped cream. Serve slices with extra whipped cream and a drizzle of coffee syrup.
Serves 6 - 8
Recipe compliments of CSR Sugar |