Syrupy Cake with Chocolate Sprinkles

Syrupy Cake with Chocolate Sprinkles is a familiar, classic in our «neighborhood» and across the Atlantic since the chocolate sprinkles were named in Boston New England «chocolate jimmies» and sprinkled with it their ice creams. This name referred directly to black Americans. Over the years the word has lost its meaning for them and preferred not to continue to use this racist expression!
It reminds us of 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 a cumbersome recipe, but this cake's flavors and aromas will delight you.
Yours!

work: 2h:00′

time: 4h:00′

medium:

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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: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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Cake Ingredients (~15 Pieces) 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 extract	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.

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Author Zambia G. Sifaki