Instant Coffee Powder: 1 tbsp
Boiling water: 1 tbsp
Yoghurt: 8 tsp
Sugar: 6 tbsp
Butter: 2.5 tbsp unsalted at room temp
All Purpose Flour: 10 tbsp
Baking Soda: 1/4 tsp
Salt: a pinch
Egg :1 OR Ener G Egg: 1 where 1.5 tsp of powder is mixed with 2 tbsp of water and lightly blended.Can add 1 or 2 tbsp of extra water as needed .I added 1 additional tbsp of water.
Sugar: 2 tbsp
Wate: 2 tbsp
Instant Coffee powder:1 tbsp
CornSyrup/Honey: 1 tbsp
Vanilla Extract: Few drops
Garnish: Powdered Sugar
Cream together butter and sugar and beat in the Ener G /normal Egg.Add the flour and the coffee mix to this alternately starting and ending with the flour mix whisking until well combined.
Pour the batter into a small cake mould -I used a star shaped one .Bake at 350F for 25+ minutes until the tester at the centre comes out clean.Cool the cake in the mould for not more than 10 minutes and then remove it from the pan and cool completely on a wire rack.
Er,the hole in the centre was actually made by me when I inserted a tester.Better use toothpick from next time onwards.The cake on inverting looks like..
Combine all the syrup ingredients in a saucepan,bring to boil,reduce and let it simmer for 3-5 minutes.Remove the light brown scum that may float atop.
The cake was excellent and flooded the house with coffee aroma.I enjoyed it even without the syrup.If drizzling the syrup while serving,then make sure you dust it in confectioner's sugar as there will be a double dose of strong coffee flavour which may be slightly bitter and may not be that preferable unless you are a coffee lover -I am a tea person though prefer coffee in bakes.