1. Preheat oven to 160°C Grease a 24cm springform tin then line with baking paper. 2. Deseed the cardomom pods, place in a pan with the coffee and simmer over low medium heat for 10 minutes or until reduced to 125ml. 3. Melt the chocolate and butter in a small bowl. Strain the coffee into the melted chocolate and mix to combine. 4. Place eggs, sour cream and sgar in a large bowl and beat until combined. Stir in the chocolate mixture to combine. 5. Sift over the flour and bicarbonate of soda and cocoa, then stir until just combine. 6. Spoon into tin and level flat, bake for 1 1/2 hours or until done. 7. This cake will rise then sink slightly during baking. 8. Cool cake in the tin for 10 mins before turning onto an wire rack to cool. 9. For chocolate coating, melt the chocolate, then stir in butter and golden syrup until smooth. Cool slightly until coating thickens. 10. Slice the cake into 2 layers widthwise. 11. Spread one layer with 1/3 cup of coating and sandwich the 2 layers. Brush off loose crumbs and then spread coating over cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
