Syrupy Cake with Chocolate Sprinkles

Syrupy Cake with Chocolate Sprinkles
Syrupy Cake with Chocolate Sprinkles, the familiar, classic, and not only in our neighborhood but also across the Atlantic since the chocolate sprinkles were named in Boston New England «chocolate jimmies» and sprinkle with it their ice creams. This name referred directly to the black Americans. Over the years the word has lost its meaning for them and preferred not to continue to use this racist expression!
In itself reminds us old tastes and favorites. The «ant» cake is a delicious syrupy chocolate cake coated with cocoa cream and black chocolate sprinkles everywhere, inside and out. It is cumbersome recipe but the flavors and aromas of this cake will delight your.
Yours!
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Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.







Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Cake Ingredients (15 servings)

  • 300g (10.6 oz) flour self raising
  • 150g (5.3 oz) chocolate sprinkles
  • 1 tsp baking powder
  • ⅓ tsp salt
  • 130g (4.6 oz) softened butter
  • 100g (3.5 oz) sugar
  • 5 large eggs unrefrigerated
  • 50g (1.8 oz) cherry brandy
  • 80g (2.8 oz) lukewarm milk
  • 1 tsp vanilla

Syrup

  • 300g (10.6 oz) sugar
  • 280g (9.9 oz) water
  • 1 cinnamon stick, small
We start preparing the cake from the syrup to have time to cool.
Boil together all the ingredients of the syrup for 5 minutes. Remove from heat and set aside to cool.
In a fixed mixer bowl, add the butter and sugar and beat well until we have a white fluffy cream. Add the eggs one by one, the brandy, milk and vanilla.
Sieve the flour together with the baking powder and salt. Add the chocolate sprinkles and mix.
Stop the mixer and incorporate the mixture of the flour little by little mixing gently with a spatula.
Pour the mixture into well greased and floured rectangular oven dish with dimensions of 24×30cm (9.4×11.8in). Flatten the surface and bake in preheated oven in air at 175℃ (347℉, Gas:3.9) ~for 40'. Test with a stick / straw, immersing it in the center of the cake.
Remove the cake from the oven on a metal rack. Pierce all over with a straw and syrup it with cold syrup that we have prepared.
Allow to cool completely.

Chocolate glaze

  • 400g (14.1 oz) fresh milk
  • 120g (4.2 oz) butter
  • 100g (3.5 oz) sugar
  • 20g (0.71 oz) cocoa powder
  • 30g (1.1 oz) cornflour
  • 1 tbsp instant coffee
  • 1 tsp vanilla
  • extra chocolate sprinkles for decoration
Boil together all the glaze ingredients -aside from the chocolate sprinkles- which we will use for decoration. Mix the glaze until it starts to thicken and becomes fluid & uniform chocolate cream.
Pour the glaze cold cake and let it cool completely and stabilize the cream. Sprinkle with chocolate sprinkles.
Once cool it is kept in the refrigerator when the weather is warm.
Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles

Zambia Sifaki

Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles Syrupy Cake with Chocolate Sprinkles