Preheat oven to
180º C. Grease a baking tin with a little butter.
Take butter and castor
sugar in a mixing bowl and beat with an electric beater till the mixture is light and fluffy. Add eggs one at a time and beat again.
Add refined flour,
coffee powder mixed with 2 tsps water and baking powder and fold in well.
Pour this batter into a
greased baking tin and bake in the preheated oven for 30-35 minutes.
To make mocha
sauce, take castor sugar, honey, ¼ cup water, milk powder and coffee powder in a non-stick pan and heat, whisking continuously till the sugar dissolves and all the ingredients blend well with each other.
Pour the sauce into a
bowl and set aside to cool down to room temperature.
To make syrup, take
coffee powder, 2 tbsps water in another non-stick pan and heat, stirring, till sugar melts. Transfer this into another bowl and cool slightly.
Bring the cake out of
the oven, keep it on a serving platter and pour the sugar syrup over it.
whipped cream and serve with mocha sauce.