Chocolate cake with liquor syrup

Name: Chocolate cake with liquor syrup
Total time: 90 min
Yield: For 8 servings
Ingredients: 300 gr. whole wheat flour; 300 ml. soy milk; 1 small glass extra virgin olive oil (Arbequina or royal variety); 1 tablespoon vanilla essence; 220 gr. brown sugar; 1 chemical yeast envelope; 4 tablespoons pure defatted cocoa powder; 200 gr. dark baking chocolate; 150 ml. soy milk; 100 gr. whole cane sugar; 100 ml. water; 1/2 small glass liqueur

1 h 30 mTotal time

MediumDifficulty

8Servings

This is a very mild-flavored cake covered with a thin layer of crunchy chocolate, which you needn't feel too guilty about, since chocolate, besides providing a lot of energy, has antioxidant properties that prevent the effects of free radicals and cell degeneration.

It also contains phenylethylamine, which produces euphoria and emotional well-being, and alkaloids, which stimulate the nervous system and increase the heart rate. In addition, there are studies linking (moderate) chocolate consumption with improved cardiovascular health and the prevention of heart disease.

All of these properties come from cocoa, so the purer the chocolate, the better, and dark chocolate is the most suitable, since it contains less sugar and more cocoa, which is also rich in phosphorus, magnesium, potassium and selenium.

As for milk chocolate, one more reason to avoid it is shown by the results of the study carried out by the team led by Mauro Serafini, of the Italian National Institute for Food and Nutrition Research (Rome), which concludes that the antioxidant effect of cocoa is inhibited by the milk it is combined with.

For the sponge cake

For the topping

For the syrup

Notes

It is best to sift the flour and baking powder into the bowl to prevent lumps. After sifting, return the bran from the whole wheat flour left in the sieve to the bowl and mix well so that none of the whole grain's nutrients are lost.

When selecting the liquor to make the syrup, keep in mind that some are usually treated using clarifiers of animal origin.

You can replace the whole wheat flour with almond flour, which also gives a very good flavor, although it loses elasticity.

Tap on the steps to mark them as done

Step 1
Preheat the oven to 175 °C while in a bowl we add the flour, baking powder, cocoa, vanilla essence and sugar.
Step 2
In another bowl we put the soy milk and the oil, mix it well and add it to the bowl where we have put the rest of the ingredients. We remove everything well so that the mixture does not have lumps.
Step 3
In a baking tin, we put baking paper in the bottom, cutting it to size. The rest of the mold greased with oil so that the cake does not stick on the sides and we throw the mixture.

Step 4
We introduce the dough in the oven for 40 minutes and check if it is cooked by introducing a toothpick. If it comes out clean is that we will have it ready to take out.
Step 5
Meanwhile, let the cake cool, make the syrup by boiling the water with the sugar and the liquor in a saucepan until it is reduced a little and we see that the mixture thickens. We turn off the fire and let cool.
Step 6
When the cake is cold, we unmold it and turn it over. We remove the paper and leave the base up, as it will be smoother and allow us to decorate it better.
Step 7
Cut the cake in half and we throw the syrup, moistening each half to be juicy.
Step 8
We put the soya milk to heat and introduce the chopped chocolate. When it is about to break to boil, turn off the heat and stirring with a spoon until the chocolate completely melts.
Step 9
Place the cake on a grid, throw the chocolate in the center and extend it to the edges carefully with the help of a spatula, letting it fall on the sides. In the case that the sides are not well bathed, we will use the spatula to make sure that the cake is well covered. Let stand about 10 minutes and put it in the fridge for the chocolate to solidify.
Step 10
Finally, after having had the cake in the fridge for an hour, we return to bathe with melted chocolate. this time we will pour the chocolate in the center and let it go sliding on the cake, using the spatula only so that the sides are well covered. This will ensure that the cake is smooth and can be decorated more easily, in case you want to do it.