Used to moisten cakes, genoise, etc.
1 1/2 (300g) cups sugar
1 1/4 cups (300cc.) water
1 oz (30g) unsweetened cocoa (3 or 4 tablespoons approx.)
1 tablespoon butter softened
1 tablespoon vanilla extract
In a small saucepan, combine the sugar with the water. Cook over high heat until mixture comes to a boil. Let it boil 5 to 6 minutes.
Remove from heat and combine the cocoa with the hot syrup.
Cook over medium heat until mixture comes to a boil.
Let it boil another 5 to 6 minutes.
Remove from heat and add the butter, mixing thoroughly.
Finally, add the vanilla extract.
Once the syrup has reached room temperature, it is ready to be used.
Using a wide brush, spread the syrup over the different cake layers.