This is called Superb Chocolate Cake by Robyn Martin in A Treasury of New Zealand Baking (Random House, 2009). I like it because it a one-pot cake.

125g butter
3/4 c sugar
2 eggs
1 c milk
2 c flour
1/2 c cocoa
4 tsp baking powder

coffee syrup
1/2 c strong black coffee
1/2 c sugar
25g butter

Preheat oven to 180C. Line base of 20cm round cake tin.
Melt butter in a large saucepan. Mix in sugar then remove from heat. Beat eggs and milk together. Sift flour, cocoa and BP and add to butter mixture with egg-milk. Combine well. Pour into tin.
Bake for about 45 min or until cake is cooked. Cool in tin for 10 min while you make the syrup.
Bring coffee and sugar to the boil, stirring until the sugar combines. Mix in butter til melted. Remove from heat.
Turn the cake out onto a wire rack. Poke holes in the top of the cake with a skewer. Pour the syrup over the top and leave to cool.

I dusted mined with icing sugar in a 'Z' for Zoe's birthday. She turned one on the day we had coffee group at our place.