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Preheat your oven to 350°F. Grease and flour a 9x13 inch rectangular baking dish.

In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and water until well combined and slightly pale.

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda.

Gradually add the dry ingredients to the wet mixture, whisking until a smooth, uniform chocolate batter forms. Be careful not to overmix.

Pour the batter into the prepared baking dish and bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake bakes, prepare the chocolate soaking syrup. In a medium saucepan, combine the milk, unsweetened cocoa powder, granulated sugar, and butter. Heat over medium heat, whisking continuously, until the mixture comes to a boil and thickens slightly into a fluid, dark chocolate syrup. Remove from heat.

Prepare the chocolate ganache. In a heatproof glass bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until melted and smooth, or melt over a double boiler. Stir until glossy.

Once the cake is baked, remove it from the oven. While still warm, use a knife or skewer to poke small holes all over its surface.

Slowly and evenly pour the warm chocolate soaking syrup over the entire surface of the cake, allowing it to absorb into the holes.

Pour the chocolate ganache over the soaked cake, spreading it evenly. Immediately sprinkle with chocolate sprinkles. Let the cake cool slightly before serving, or chill for a firmer ganache.


Preheat your oven to 350°F. Grease and flour a 9x13 inch rectangular baking dish.

In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and water until well combined and slightly pale.

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda.

Gradually add the dry ingredients to the wet mixture, whisking until a smooth, uniform chocolate batter forms. Be careful not to overmix.

Pour the batter into the prepared baking dish and bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake bakes, prepare the chocolate soaking syrup. In a medium saucepan, combine the milk, unsweetened cocoa powder, granulated sugar, and butter. Heat over medium heat, whisking continuously, until the mixture comes to a boil and thickens slightly into a fluid, dark chocolate syrup. Remove from heat.

Prepare the chocolate ganache. In a heatproof glass bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until melted and smooth, or melt over a double boiler. Stir until glossy.

Once the cake is baked, remove it from the oven. While still warm, use a knife or skewer to poke small holes all over its surface.

Slowly and evenly pour the warm chocolate soaking syrup over the entire surface of the cake, allowing it to absorb into the holes.

Pour the chocolate ganache over the soaked cake, spreading it evenly. Immediately sprinkle with chocolate sprinkles. Let the cake cool slightly before serving, or chill for a firmer ganache.
