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.
Notes
- Can also use coffee for even more depth of flavor!
Did you make this recipe?
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How about a chocolate pound cake? Would you apply the syrup on the hot cake right out of the oven? I would love for my chocolate pound cake to be moister Thank you!
Yes, you can add it out of the oven. About 1/4 cup for a pound cake. (Or as much as you’d like)
Can you apply to any kind of chocolate cake? The one in cake box too? Do you recommend to let cool cake first then add the syrup?
I made the syrup! Amazing my go to for decadent chocolate cake.
Wonderful and easy to make thank you so much
I will never buy the stuff in the brown plastic bottle again. This is so much better. It’s very easy to prepare, and preparing it does not result in an ugly mess in the kitchen, it keeps for months (theoretically) if you can resist the temptation to drink it. It easily switches up; Amanda mentioned adding coffee (so good). We enjoy add-ins, like orange extract, peppermint or cinnamon oil, etc., just for variety. Hot chocolate is a whole new treat and we’re eating an embarrassing quantity of ice cream since finding this recipe. Thanks for sharing this one, Amanda.