Brunette

By • May 10, 2017 0 Comments

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Serves 25

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
  1. Place the sugar in small sauce pan and add water and lemon juice.
  2. Boil for about 5'. Set the syrup aside to cool.
  3. Preheat the oven at 325° F, or 175° - 180° C.
  4. Butter and flour a 10X14 inches or 25X35 cm rectangular or square baking pan.
  5. Lightly melt the butter.
  6. Whisk the butter with the sugar until you have a fluffy mixture.
  7. Add one by one the eggs.
  8. Add vanilla and flour and whisk for a couple of minutes.
  9. Add chocolate sprinkles and whisk.
  10. Pour the mixture in the baking pan and bake for about 30'.
  11. Remove from the oven and cut the cake into pieces.
  12. Pour the syrup over the cake and set aside to cool.
  13. Melt the remaining 4 oz butter and add cocoa powder.
  14. Stir very well to completely dissolve the cocoa powder.
  15. Add sugar, vanilla and water and stir.
  16. Add brandy and stir.
  17. If the mixture looks watery you can add some extra butter (lightly melted).
  18. When the cake is cool enough cover with the chocolate glaze.
  19. Let the glaze to thicken for a few minutes and sprinkle over the chocolate sprinkles.

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