Photo by Lena Grp
Ingredients
- For the Cake
-
4 ounces
or 125 gr unsalted butter or margarine
-
6
eggs
-
2 cups
self rising flour
-
1 cup
sugar
-
1/4 cup
chocolate sprinkles, plus 1/4 cup for the top
-
1 teaspoon
vanilla extract
- For the Syrup and the Chocolate Glaze
-
3 cups
water
-
2 cups
sugar
-
1 tablespoon
lemon juice
-
For the glaze
-
4 ounces
or 125 gr unsalted butter or margarine
-
3/4 cup
confectioners sugar
-
4 tablespoons
cocoa powder
-
4 tablespoons
water
-
1 tablespoon
brandy, or any liquor
-
1/2 teaspoon
vanilla extract
Directions
-
Place the sugar in small sauce pan and add water and lemon juice.
-
Boil for about 5'.
Set the syrup aside to cool.
-
Preheat the oven at 325° F, or 175° - 180° C.
-
Butter and flour a 10X14 inches or 25X35 cm rectangular or square baking pan.
-
Lightly melt the butter.
-
Whisk the butter with the sugar until you have a fluffy mixture.
-
Add one by one the eggs.
-
Add vanilla and flour and whisk for a couple of minutes.
-
Add chocolate sprinkles and whisk.
-
Pour the mixture in the baking pan and bake for about 30'.
-
Remove from the oven and cut the cake into pieces.
-
Pour the syrup over the cake and set aside to cool.
-
Melt the remaining 4 oz butter and add cocoa powder.
-
Stir very well to completely dissolve the cocoa powder.
-
Add sugar, vanilla and water and stir.
-
Add brandy and stir.
-
If the mixture looks watery you can add some extra butter (lightly melted).
-
When the cake is cool enough cover with the chocolate glaze.
-
Let the glaze to thicken for a few minutes and sprinkle over the chocolate sprinkles.
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