Ingrédients pour Chocolate Syrup Malted Milk Magic Cake
- 1/2 cup (1 stick) unsalted butter
- 1 cup chocolate syrup
- Milk Chocolate Candy Bars
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- Baking Cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
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Comment préparer Chocolate Syrup Malted Milk Magic Cake
- Preheat oven to 325°F (160°C).
- Position oven rack to the second-lowest position.
- Grease and flour a 12-cup bundt pan or an angel food cake pan.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup chocolate syrup, and 6 ounces semi-sweet chocolate bars (or 6 Milky Way bars, unwrapped).
- Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth and glossy.
- Remove from heat and whisk in 1 1/2 cups granulated sugar until completely dissolved.
- Whisk in 1 cup buttermilk, 1 teaspoon vanilla extract, and 3 large eggs, one at a time, mixing until just combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
251g
Fat
88g
Carbs
32g
