Cappuccino Chocolate Pudding

A stunning dessert ideal to feed a crowd - men especially, love this moist coffee and chocolate flavoured dessert. If made in 2 smaller dishes the one will freeze well for another occasion.
INGREDIENTS
3 extra large eggs
1 cup (250ml) oil
1 cup (250ml) double strength hot black coffee
1 x 650g Ina Paarman's Chocolate Cake Mix
COFFEE SYRUP
¾ cup (180ml) double strength hot black coffee
1 cup (250 ml) fresh cream
½ cup (125 ml) brown sugar and ½ cup (125 g) butter. Boil together for 2 minutes
METHOD
Preheat oven to 180ºC. Butter a 34cm x 24cm x 5cm deep ovenproof dish. Beat eggs and oil for 2 minutes on high speed until well blended. Add black coffee and beat for 1 minute on high speed. Add contents of pack and beat until combined on slow speed. Scrape mixture into prepared dish. Bake on middle shelf for 35 - 40 minutes.
Prick cake with a fork and pour warm coffee syrup over the cake as soon as it comes out of the oven. Serve warm or at room temperature with ice cream or custard.