This Moist Chocolate Syrup Cake is a rich and decadent Chocolate Sheet Cake that is perfect to make for a large crowd.
If you are a chocolate lover like me, then the mere mention of chocolate syrup cake can make your taste buds tingle with excitement. This rich, moist, and indulgent treat is a dessert that never fails to satisfy one’s cravings for something sweet and comforting. In this blog post, we will delve into the delectable world of chocolate syrup cake, exploring its variations and the best ways to store it for optimal freshness.
Chocolate Syrup Cake Ingredients
Chocolate Cake Batter
- 1 Cup Plain Flour
- 1 Cup White Sugar
- 1/3 Cup Cocoa Powder
- 1 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Warm Water/Coffee
- 1/2 Cup Warm Milk
- 1/4 Cup Olive Oil
- 1 Large Egg
Chocolate Syrup
- 1 Cup White Sugar
- 1/4 Cup Cocoa Powder
- 1 ¼ Cup Milk
For the Chocolate Frosting
- 1/4 Cup Melted Chocolate
- 1/4 Cup Salted Butter
- 1 ½ Cup Sifted Powdered Sugar
- 3 Tbsps Sifted Cocoa Powder
- 1-3 Tbsps Milk
Assembling Ingredients
- 1/2 Cup Chocolate Chips
Chocolate Syrup Cake Directions
Chocolate Cake
- Preheat your oven to 175ºC
- Mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt, warm water, warm milk, olive oil and egg together in a large bowl and whisk until smooth (do no over mix- around 1-2 mins)
- Grease and line a 20x20cm square baking dish with parchment paper
- Pour all of the batter into your prepared pan
- Bake you cake in your preheated oven for around 20-25 mins
Chocolate Syrup
- In a small saucepan add your white sugar, cocoa powder and milk
- Continually stir on medium heat until the sugar and cocoa powder has dissolved (a few minutes)
- After everything has dissolved, increase the heat to medium-high
- Keep stirring your syrup mixture until it thickens (around 10-15 mins)
- Make sure that your syrup does not boil just gently simmers so turn the heat down slightly if necessary
- When your syrup has reached a thicker consistency, take it off the heat and wait for your cake to finish baking
For the Chocolate Buttercream
- In a microwave safe bowl, melt together your chocolate and butter (stir every 30s interval until melted)
- Add your sifted cocoa powder and sifted powder sugar and mix until you form a thick buttercream
- Stream in a few tbsps of your milk until you have reached your desired frosting consistency
- Set aside until your cake is ready
Assembling the Chocolate Cake
- Let your cake cool for around 5-10 mins or until it is easy to handle
- Poke holes in your cake using a knife so that the syrup can sink in
- Pour around 1/2 to 3/4 of your chocolate syrup over you cake, gradually
- Leave your cake to sit for around 5-10 mins so the syrup can sink in and the cake can cool before we ice it
- After cooling, spread your chocolate buttercream over your cake, all the way to the edges
- Sprinkle some chocolate chips over the top, again all the way to the edges
- Lastly, drizzle some extra chocolate syrup over the cake for added decoration
- Let your cake set in the fridge for around 45 mins to 1 hour (the cake can be served cold or room temp, it’s up to your personal preference)
- Serve with ice cream and enjoy!
Chocolate Syrup Cake Variations
While chocolate syrup cake is undeniably delicious on its own, there are numerous variations that can be explored to add a unique twist to this classic dessert. Here are a few ideas to inspire your culinary creativity:
1. Chocolate Orange Syrup Cake
The combination of chocolate and orange is a match made in dessert heaven. Adding a splash of orange zest or orange extract to the batter and/or the chocolate syrup can infuse the cake with a subtle citrus flavor that beautifully complements the richness of the chocolate.
2. Chocolate Mint Syrup Cake
The refreshing taste of mint can be a delightful addition to a chocolate syrup cake. By incorporating mint extract or finely chopped fresh mint leaves into the batter, you can create a cake that is not only rich but also reminiscent of a classic mint chocolate dessert.
3. White Chocolate Strawberry Syrup Cake
For a fruity twist on the traditional chocolate syrup cake, consider adding fresh strawberries and white chocolate chips to the batter. The sweetness of the berries and the creaminess of the white chocolate create a harmonious flavor profile that is both refreshing and indulgent.
Chocolate Cake Storage: Tips for Keeping Your Cake Fresh
Proper storage is essential for maintaining the freshness and quality of your chocolate cake. Here are some tips to help you store your cake effectively so that you can enjoy it for as long as possible:
1. Room Temperature Storage
If you plan to consume your chocolate syrup cake within a few days, storing it at room temperature in an airtight container or wrapped in plastic wrap is usually sufficient. Be sure to keep the cake in a cool, dry place away from direct sunlight and heat sources to prevent it from drying out.
2. Refrigeration
If you need to store your chocolate syrup cake for an extended period, refrigeration is the best option. Place the cake in an airtight container or cover it with plastic wrap to prevent it from absorbing any odors from the refrigerator. Before serving, allow the cake to come to room temperature for optimal taste and texture.
3. Freezing
For long-term storage, you can freeze your chocolate syrup cake for up to three months. Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
For more chocolate desserts, why not try out our chocolate chip milk and cookies cake 🍪🍫
Moist Chocolate Syrup Cake 🍫
Ingredients
For the Chocolate Cake Batter
- 1 Cup Plain Flour
- 1 Cup White Sugar
- 1/3 Cup Cocoa Powder
- 1 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Warm Water/Coffee
- 1/2 Cup Warm Milk
- 1/4 Cup Olive Oil
- 1 Large Egg
For the Chocolate Syrup
- 1 Cup White Sugar
- 1/4 Cup Cocoa Powder
- 1 ¼ Cup Milk
For the Chocolate Frosting
- 1/4 Cup Melted Chocolate
- 1/4 Cup Salted Butter
- 1 ½ Cup Sifted Powdered Sugar
- 3 Tbsps Sifted Cocoa Powder
- 1-3 Tbsps Milk
Assembling Ingredients
- 1/2 Cup Chocolate Chips
Instructions
For the Chocolate Cake
- Preheat your oven to 175ºC
- Mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt, warm water, warm milk, olive oil and egg together in a large bowl and whisk until smooth (do no over mix- around 1-2 mins)1 Cup Plain Flour, 1 Cup White Sugar, 1/3 Cup Cocoa Powder, 1 Tsp Baking Powder, 3/4 Tsp Baking Soda, 1/4 Tsp Salt, 1/2 Cup Warm Water/Coffee, 1/2 Cup Warm Milk, 1/4 Cup Olive Oil, 1 Large Egg
- Grease and line a 20x20cm square baking dish with parchment paper
- Pour all of the batter into your prepared pan
- Bake you cake in your preheated oven for around 20-25 mins
For the Chocolate Syrup
- In a small saucepan add your white sugar, cocoa powder and milk1 Cup White Sugar, 1/4 Cup Cocoa Powder, 1 ¼ Cup Milk
- Continually stir on medium heat until the sugar and cocoa powder has dissolved (a few minutes)
- After everything has dissolved, increase the heat to medium-high
- Keep stirring your syrup mixture until it thickens (around 10-15 mins)
- Make sure that your syrup does not boil just gently simmers so turn the heat down slightly if necessary
- When your syrup has reached a thicker consistency, take it off the heat and wait for your cake to finish baking
For the Chocolate Buttercream
- In a microwave safe bowl, melt together your chocolate and butter (stir every 30s interval until melted)1/4 Cup Melted Chocolate, 1/4 Cup Salted Butter
- Add your sifted cocoa powder and sifted powder sugar and mix until you form a thick buttercream1 ½ Cup Sifted Powdered Sugar, 3 Tbsps Sifted Cocoa Powder
- Stream in a few tbsps of your milk until you have reached your desired frosting consistency1-3 Tbsps Milk
- Set aside until your cake is ready
Assembling the Chocolate Syrup Cake
- Let your cake cool for around 5-10 mins or until it is easy to handle
- Poke holes in your cake using a knife so that the syrup can sink in
- Pour around 1/2 to 3/4 of your chocolate syrup over you cake, gradually
- Leave your cake to sit for around 5-10 mins so the syrup can sink in and the cake can cool before we ice it
- After cooling, spread your chocolate buttercream over your cake, all the way to the edges
- Sprinkle some chocolate chips over the top, again all the way to the edges1/2 Cup Chocolate Chips
- Lastly, drizzle some extra chocolate syrup over the cake for added decoration
- Let your cake set in the fridge for around 45 mins to 1 hour (the cake can be served cold or room temp, it’s up to your personal preference)
- Serve with ice cream and enjoy!
Video
And that’s just about it for this blog post! Did you like this recipe? Have any thoughts or questions? Leave us a comment below or email us on [email protected] 💓
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