Rich and Chocolaty Syrup Cake

This is a very easy recipe using ingredients I had already. I did not have the ingredients for frosting so I served it plain. The only thing that it needed was frosting or ice cream. My family loved it. I will definitely be making this a staple in my recipe file.

I changed a little bit the recipe, I didn’t add sugar because i used Hershey’s chocolate syrup and it is too sweet. I add one teaspoon baking soda as well. It is really delicious

I have tried this recipe and it kind of startled me on how great it is, because the picture looks kind of weird.

As easy as boxed brownie mix, and I was able to make it when I was craving something chocolatey and gooey but didn’t have anything chocolate in my home. All ingredient is something I have at hand always, so this is a keeper!! Thank you!

when i made this i split the ingredients into two seperate bowls and in one bowl i did one cup of chocolate syrup and half the ingredients required and the second bowl used 1 cup of strawberry syrup and other half of indredients and also added about 1/3 cup more flour to strawberry batter than chocolate then poured the chocolate batter in greased pan then the strawberry batter on top of the chocolate took a bamboo skewr and made swirl patterns bake for about 1 hour and 15 mins or until didnt stick to toothpick a whole lot…made homemade cream cheese icing and frosted after it cooled was delicious would even be great with carmel instead of strawberry…my 3 year old love it and loved helping make it

Good chocolate fix without having to go to the grocery store. A little on the interesting side – it was like a mix between cake and brownies – but that could have been due to not frosting it. I garnished it with confectioner’s sugar instead of frosting, as that is what I had on hand. Next time, I think it would be good with a simple orange glaze (reduction of confectioner’s sugar and OJ – really easy) or with icing/frosting. Definitely tasted like chocolate syrup!

We were craving chocolate and only had chocolate syrup in the house. I baked this for almost 50 minutes and it never got firm. The edges were a little carmelized with a pudding like center. update- I took a bite of this the following day and it was good! When it was warm it was too mushy but once it is completely cooled it’s more like a gooey brownie.

This wasn’t a cake–it was a pan of brownies. The taste was so-so–not chocolately enough for me.

This was good because of the ease of making it. I’d recommend this for the kid crowd- I love flourless chocolate torte which has few rivals in chocoholic world. Note: chocolate syrup is measured by weight and not volume.

I needed a quick chocolate fix and all I had in my house was chocolate syrup! I only made half the batch because that’s all I had and just put it in a 9×9 pan. It was just what I needed. Not too sweet and very moist. Thanks!!!

This had the taste and consistency of a very rich chocolate brownie. If that’s what you’re looking for, you’ll love this, but I myself was looking for more a more cake-like finished product. (This was also very hard to remove from the pan for some reason–the syrup, maybe?? Even after greasing and flouring, I had to really dig this cake up to get it out of the pan.) It was nice not to dirty many dishes making it, but this wasn’t worth making again.

I frosted this cake with whipped cream which added a nice light touch to this rich cake.
Also works well as a sheet cake.