Chocolate mocha cake Recipe

Preheat the oven to 180'C.

Melt the chocolate in a heatproof bowl over simmering water (bain-marie). Stir the hot coffee into the chocolate.

Sift the flour, baking powder and cocoa powder together. In a bowl, beat the sugar and the butter together until the mixture is pale and fluffy. Beat the eggs into the butter mix one at a time. Gently fold in the flour mix and then add the melted chocolate.
Pour the mixture into a cake tin and bake for 30 to 40 minutes. After about 30 minutes check the cake is cooked by inserting a skewer into the centre. If it comes out clean it is ready. Allow to cool and then transfer to a cooling rack to ice the top of the cake.

Place the cream, coffee and the golden syrup into a saucepan and bring to the boil. Whisk in the cocoa powder. Bring back to boil and simmer for 3 minutes. Allow the mixture to cool slightly and then pour it over the cake. Make sure the cake is cold before pouring on the icing otherwise it will melt.