Ingredients FOR THE CAKE 250 gr butter 250 gr sugar 6 eggs 2 tsp vanilla extract 220 gr milk 20 gr baking powder 400 gr self-rising flour 200 gr chocolate sprinkles FOR THE SYRUP 500 gr water 500 gr sugar FOR THE CHOCOLATE CREAM 50 gr cocoa powder 100 gr confectioners' sugar 20 gr cornstarch 1 tsp vanilla extract 200 gr milk 100 gr water 50 gr butter FOR TOPPING Chocolate sprinkles Equipment Baking tray Pot Sieve TAGS CAKES BUTTER LOW BUDGET CHOCOLATES Ingredients FOR THE CAKE 250 gr butter 250 gr sugar 6 eggs 2 tsp vanilla extract 220 gr milk 20 gr baking powder 400 gr self-rising flour 200 gr chocolate sprinkles FOR THE SYRUP 500 gr water 500 gr sugar FOR THE CHOCOLATE CREAM 50 gr cocoa powder 100 gr confectioners' sugar 20 gr cornstarch 1 tsp vanilla extract 200 gr milk 100 gr water 50 gr butter FOR TOPPING Chocolate sprinkles Instructions CAKE Beat the butter with the sugar until creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Sift together the flour and baking powder. Alternating between the two, add the flour mixture and milk to the batter. Fold in the chocolate sprinkles with a spatula. Butter a large baking dish (35×25 cm) (13.5 x 10 in) or rectangular pan and pour in the batter. Bake in a well-preheated oven, top and bottom heat, bottom rack, at 170°C (340°F) for about 1 hour, until golden, risen, and a knife comes out clean. Pour the warm syrup over the hot cake. SYRUP Boil the water and sugar for 4-5 minutes, then let it cool until lukewarm. Gradually spoon the syrup over the cake. Let cool completely, wrap the pan in plastic wrap, and invert onto the counter. Leave to rest for 1-2 hours so the syrup is fully absorbed. CHOCOLATE CREAM Mix the cocoa, confectioners’ sugar, and cornstarch in a bowl. In a saucepan, heat the milk, water, vanilla and butter. Whisk in the dry ingredients and cook until thickened. Unwrap the cake and pour the cream evenly on top. Sprinkle with chocolate sprinkles if desired. Allow to cool completely. Tips All ingredients should be at room temperature. Use a rectangular 35×25 cm (13.5 × 10 in) pan or a 34 cm (13.5 in) round pan. Bake in a preheated oven: 170°C with top and bottom heat, bottom rack; or 160°C with fan on the middle rack. Pour the chocolate cream only once the syruped cake has cooled. Chill in the refrigerator before serving for extra enjoyment. TAGS CAKES BUTTER LOW BUDGET CHOCOLATES
