Chocolate Simple syrup is easy enough to do but can make a giant impact on your chocolate baked goods! (Not to mention a cocktail!) 😜
A few years ago I started using Simple Syrup on my cakes. I absolutely love what it does to my homemade baked goods!
What is Simple Syrup?
Simply put it keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also adds a slight sweetness which is always good!
How Do You Store Simple Syrup?
I like to store my simple syrup in a plastic bottle that has easy pouring and can close/seal. If you do not have a bottle you can store it in an airtight container and brush it over the cake with a pastry brush. It lasts about 2 weeks in a refrigerator.
How to Make Chocolate Simple Syrup
The simple syrup recipe is beyond easy, and the chocolate simple syrup recipe is simply a couple more ingredients! Just 4 ingredients and about 10 minutes (including cooling time!) are all you need. Feel free to use dark cocoa or dutch process cocoa in this recipe.
How to Use Simple Syrup
When your cake is out of the oven, cooled to room temperature, and leveled if needed, pour chocolate simple syrup over the cake. The amounts vary, but I generally pour over the entire top of the cake and allow it to soak in.
After I pour the simple syrup over the cake (and it soaks in) I will wrap it in plastic wrap then store in the refrigerator for up to 2 weeks.
If I am freezing cake I will soak layer with simple syrup, wrap in plastic wrap, then place the wrapped cake in a sealable plastic bag or air-tight container. (I have stored cakes this way for up to 3 months.)
Chocolate Simple Syrup
Ingredients
- 2 tablespoons unsweetened cocoa
- 1½ cups granulated sugar
- 1 cup water
- ½ teaspoon vanilla
Instructions
- Place a medium saucepan over medium heat.
- Add all ingredients to the pan and stir continuously with a whisk allowing the simple syrup to come to a boil, about 3-4 minutes.
- Remove from heat and let syrup cool to room temperature.
- Pour over cakes as needed.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I presume this would be on vanilla ice cream 🙂
This rescued me! I’m making a cake for my SIL’s 40th. Her daughter has Celiac and I did a ton of research on the best gluten free chocolate cake. Did my best. It came out…ok. Fine. But more like a frosting delivery device than anything you would want to eat on its own.
I had just heard about soaks from Bon Appétit’s Baking School on YouTube (it’s awesome…go watch. I thought I knew a lot but I learned plenty). I realized I’ve used a soak before on a Black Russian Kahlúa cake.
Anyway….I made this. I used the whole portion on three layers and made all the difference. Brought in moisture (even though the cake wasn’t over-baked$ and great flavor.
Thank you!!!!
The sugar worked out to 200 g, mixed in the chocolate and 100 g of coffee.
Brought to a boil, then added a tbsp vanilla extract when it had cooled a bit.
Brushing the hot syrup top and bottom to chocolate fudge cake while it was still warm took it to another level.
Thanks for the lead!
Can I use this syrup on ice cream?
If I’m going to make the cakes the day before I frost them, should I soak them, wrap in plastic and refrigerate them? Or, soak them right before I frost them?
Do I have to reduce the amount of sugar I use in the cake batter and buttercream as the syrup would make the cake more sweet?
Thank you for this recipe! I was looking to make my chocolate cake that extra level of chocolatey deliciousness, and this definitely helped me to achieve that. Cheers!
Thank you!! Saved the day.
Have not tried ss yet.
The last cake I made was a bit dry, want to try this.
For use after refrigeration, do you leave out til it is room temp, or can you heat it?
The syrup was amazing, thanks a bunch