Cocoa cake with chocolate syrup is a temptation for sweet lovers. With a soft and fluffy pastry, permeated by the intense flavor of cocoa, it is a real treat. The chocolate syrup, with its silky, velvety texture, envelops the cake, providing an extra touch of indulgence. Each slice is an explosion of flavors, a perfect combination of the bitterness of the cocoa and the sweetness of the syrup. It's an irresistible option for desserts, parties or special occasions. Served with ice cream or whipped cream, cocoa cake with chocolate syrup is a real treat.
INGREDIENTS
- 2 cups of wheat flour
- 1 cup cocoa powder
- 1 ½ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup of milk
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup hot water
CALDA
- ½ cup chocolate powder
- ½ cup sugar
- ½ cup of water
- 2 tablespoons unsalted butter
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
First preheat the oven to 180°C and grease a cake tin with butter and flour.
Then, in a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
Then, in another bowl, mix the milk, vegetable oil, eggs and vanilla essence.
Add the liquid mixture to the dry ingredients and stir until you have a homogeneous dough.
Add the hot water to the dough and stir well.
Then pour the batter into the prepared tin and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
That way, while the cake is baking, prepare the chocolate syrup. In a saucepan, combine the chocolate powder, sugar, water and butter. Bring to the boil over medium heat and stir constantly until the syrup thickens slightly.
Remove the cake from the oven and leave to cool for a few minutes. Unmold and place on a serving plate.
Finally, drizzle the cake with the still-warm chocolate syrup, making sure to cover the entire surface.
Serve the cocoa cake with chocolate syrup accompanied by a scoop of vanilla ice cream or whipped cream, if desired.
Tips:
- If you prefer a lighter cake, replace half the amount of wheat flour with almond flour.
- Decorate the cake with chocolate shavings or sprinkle icing sugar on top for an extra touch of flavor and presentation.
- Make sure the hot water is added last, to help activate the cocoa powder and achieve a smoother texture.
- Store the cake in an airtight container at room temperature for up to 3-4 days.
Enjoy the delicious cocoa cake with chocolate syrup, an irresistible dessert
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