Chocolate and coffee bundt cake
2 cups water;
1 cup Demerara sugar
6 tbs chocolate powder
1 tbs vanilla extract
1 cup sugar
1 cup milk
2 cups flour
1 tbs baking powder
4 tbs chocolate powder
1 tsp instant coffee
For the syrup combine water, sugar and chocolate powder in the saucepan. Cook until it boils.
Remove the syrup from the heat, add vanilla extract and set aside to cool.
Beat butter with sugar until creamy. Still beating, add the eggs, one by one.
Add milk, beat until smooth.
Mix flour, baking powder, chocolate powder and instant coffee in a separate bowl.
Gradually add the dry ingredients to the butter and egg mixture. Mix until smooth.
Grease a bundt pan with oil. Pour the batter into the pan.
Pour the syrup over the batter. Bake for 45 minutes on 180˚C.
Turn out while hot, and let it cool.