Moist chocolate cake

Cut out a sheet of wax paper, the same shape as the microwave steamer. Place inside the steamer so the ventilation holes at the bottom are covered.
Blend the boiling water and coffee powder. Place 190 ml of the brown sugar and 190 ml of the black coffee in the rice dish and microwave for 2 minutes on 100 per cent power. Stir to dissolve completely and set aside to cool.
Sift the cake flour, baking powder and salt together. Break the chocolate into pieces and microwave with the remaining 65 ml (1/4 cup) brown sugar and butter for 3 1/2 minutes on 50 per cent power (medium).
Stir regularly until just melted. Beat the eggs and gradually add the chocolate mixture while stirring continuously. Stir in the remaining 65 ml (1/4 cup) black coffee and carefully fold in the sifted ingredients.
Turn the batter into the steamer and place over the reservoir. DO NOT ADD ANY WATER TO THE RESERVOIR.
Place in the microwave oven and microwave on 50 per cent power (medium) for 7 minutes. Leave in the microwave oven for 5 minutes before microwaving for another 6 minutes on 50 per cent power. Pour the cooled syrup over the hot cake and leave for 10 minutes.
Turn out and carefully remove the wax paper.
Dust the cake with a little cocoa and cut into squares.
Makes a large cake.