You can't get enough of this cake
Andy Worthington is 'ono for a chocolate cake topped with chocolate syrup that was served at 'Ewa Elementary in the 1970s. It was the kind, he says, that had you check with your friends to see if anyone didn't want theirs, and scraping every tidbit off the plate.
I suspect the syrup icing was a way for the cafeteria ladies to save themselves some time and hassles — just pour it over, rather than having to spread it.
I recall a yellow cake with delicious chocolate syrup from my school days, too. This was not a syrup, exactly, but a glaze.
Perhaps someone out there has the very recipe that Andy is thinking of. Meanwhile, here's a classic chocolate glaze that be used over yellow or chocolate cake.
This is from chocolate expert Pam Williams and is technically a loose ganache.
Chocolate glaze: Chop 8 ounces semisweet or bittersweet chocolate into bite-size pieces and place in a medium, heat-proof bowl. Set aside. Heat 1 cup whipping cream to a boil in a small saucepan. Pour the boiling cream over the chocolate and using a plastic spatula, slowly stir the chocolate and cream together until it's smooth. Stir in 2 tablespoons room-temperature unsalted butter until well-blended. Immediately pour over chilled cake, smoothing with cake spatula and allowing glaze to run down sides.
Makes enough for 1 cake; 8 servings.
Another recipe that might satisfy Andy's craving is this one from the Cake Doctor, Ann Byrn, who specializes in dressing up cake-mix recipes.
Chocolate syrup cake with chocolate syrup frosting: Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Place in a large bowl: 1 (18.25-ounce) plain yellow cake mix, 1 1/3 cups water, 1 cup chocolate syrup, 1 (3.9-ounce) package chocolate instant pudding mix, 1/2 cup cocoa powder, 1/3 cup vegetable oil and 3 large eggs. Mix on low speeds; scrape down bowl and mix again until smooth and thickened. Pour equally into two pans and bake until done, 30-35 minutes. Remove from oven and cool on racks 15 minutes. Remove from pans and place on racks until completely cooled.
Meanwhile, make chocolate syrup frosting: Place 1 stick room-temperature butter in large mixing bowl with 1/2 cup unsweetened cocoa powder and 1/2 cup chocolate syrup. Blend with electric mixer on low speed. Add 3 cups sifted confectioner's sugar, 1 tablespoon milk and 1 teaspoon pure vanilla extract. Blend on low speed 1 minute then increase speed to medium and beat until fluffy. Carefully brush away crumbs from cakes; fill and frost with frosting. Makes 3 1/2 cups, enough for a 2-layer 9-inch cake; 8 servings.
