Coffee Liqueur Microwave Cake - cooking recipe

Ingredients

125 g butter
160 ml caster sugar
2 eggs
325 ml self-raising flour
60 ml cocoa
180 ml milk
syrup
180 ml sugar
180 ml water, hot
20 ml coffee, powder
20 ml coffee liqueur (I like Tia Maria, but use your Fav.)

Preparation

Grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel.
(i often just spray it with non stick spray) Cream the butter and caster sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift the self-raising flour and cocoa and fold into egg mixture alternately with milk.
Pour mixture into prepared tin and cook on high for 5 minutes.
Stand for a minute before turning out onto cooling rack.
Pour the hot syrup over the hot cake.
When cool, decorate with whipped cream and fresh fruit or grated chocolate.
Coffee Syrup:
Combine all the ingredients for the sauce in a jug, except the liqueur.
Boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar.
Add coffee liqueur and pour over hot cake.