Chocolate Espresso Cake – H.R.Higgins (Coffee-man) Ltd.

Ingredients

• 250g unsalted butter at room temperature
• 200g dark cooking chocolate
• 1 moka pot of 1942 blend coffee (approx 300ml topped up with hot water to 350ml)
• 250g caster sugar
• 2 large eggs, lightly beaten
• 2 tsp vanilla essence
• 240g self raising flour
• 30g Quality cocoa powder
• 1/4 tsp salt
• 200g Dark Chocolate (70% cocoa solids) broken up into 2cm pieces
• 200ml double cream
• 1 tbsp golden syrup
• 1 tbsp unsalted butter