To make syrup :
Heat the sugar and water in saucepan until the sugar has dissolved. Add the coffee and rum. Set aside and let the syrup cool.
To make cake:
Cream butter and sugar with a mixer till the mixture is light and fluffy. Whilst beating, gradually add the eggs one at a time.
Add flour, milk and salt and mix until well combined.
Grease a ring cake mould and sprinkle with bread crumbs.
Spoon in mixture and bake the cake in a preheated 170 degrees C fan forced oven for about 25mins
When the cake is cooked, let it cool in the cake tin. Once cooled turn the cake out then put it back in tin. Pour the syrup all over the cake and allow the cake to absorb the syrup. (This can be done a day or 2 before and you can store the cake in the fridge.)
To serve :
Cover the cake in whipped cream and sprinkle with flaked chocolate.
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