This indulgent dessert combines the irresistible taste of chocolate in a soft cake with a surprisingly crunchy syrup. The cocoa-rich chocolate cake melts in your mouth, while the crunchy chocolate syrup adds texture and intensity to the palate. The contrast between the smooth interior and the crunchy topping is a unique sensory experience. Each bite is a harmony of flavors, where sweet meets crunchy. A real temptation for chocolate lovers, this cake with syrup is the perfect choice for special occasions or for those moments when you want an exceptional treat.
INGREDIENTS
For the chocolate cake:
- 1 and 3/4 cups wheat flour
- 1 and 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup of milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the crunchy chocolate syrup:
- 1/2 cup chopped dark chocolate
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 cup chopped almonds or hazelnuts (optional)
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 round cake tin with butter and flour.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Mix well.
- In another bowl, whisk together the eggs, milk, oil and vanilla extract until smooth.
- Gradually add the liquid ingredients to the dry ingredients, stirring well until everything is combined.
- Finally, add the hot water and mix until the dough is smooth. The dough will be quite liquid, but that's normal.
- 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.
- While the cake is baking, prepare the crunchy chocolate syrup. In a small saucepan, melt the dark chocolate together with the cream and sugar over low heat, stirring until smooth. If desired, add chopped almonds or hazelnuts.
- Remove the cake from the oven and let it cool in the tin for a few minutes before unmolding. Place the cake on a serving plate.
- Pour the crunchy chocolate syrup over the cake, making sure it runs down the sides. The syrup will harden a little and form a crunchy topping.
- Finally, let the cake cool completely before cutting and serving.
This chocolate cake topped with crunchy chocolate syrup is a real indulgence for lovers of chocolate and crunchy textures. Enjoy!
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