This chocolate simple syrup is made using just 3 ingredients, and is amazing on cakes, in cocktails, or even in coffee!!

All you need water, granulated sugar, some unsweetened cocoa powder and a small saucepan.

What is Chocolate Simple Syrup?

Simple syrup is usually made with equal parts water and sugar. The mixture is heated to help the sugar dissolve, which yields a sweet syrup that can be used to sweeten just about anything!

This recipe makes a chocolate simple syrup by adding in a bit of unsweetened cocoa powder.

The cocoa powder not only packs the syrup with chocolate flavor, but it also thickens it a bit and gives it a rich brown color.

Chocolate Simple Syrup Ingredients & Substitutions

Like I mentioned above, this recipe is pretty straight forward! However, there are some substitutions and swaps you can make if needed.

• Water – Room temperature tap water works great in this recipe.
• Granulated Sugar – I like using granulated sugar because it’s what I usually have on hand, but you can also use extra fine sugar or caster sugar.
• Unsweetened Cocoa Powder – Regular baking cocoa powder (like Hershey or Ghirardelli) works great in this recipe, but dark cocoa powder or dutch-processed cocoa powder can also be used.

How Do You Make Chocolate Simple Syrup?

I love this recipe because it seriously takes less than 5 minutes to make!

Start by pouring the granulated sugar, water, and cocoa powder into a small saucepan.

Cook over medium heat, and stir continuously until the mixture just begins to boil.

Remove from heat and pour into a medium-sized bowl to cool to room temperature.

How Can You Use this Chocolate Simple Syrup?

I’m sure it’s no surprise, but my favorite way to use chocolate simple syrup is to brush it on cake layers!! It adds both moisture and flavor, and truly makes any cake irresistible.

I highly recommend leveling each cake layer before adding the syrup, so they can easily absorb the syrup.

You can use a silicone pastry brush or a plastic squirt bottle to generously soak each cake layer with syrup. The entire top of the cake layer should look moist once you’ve added the syrup.

I usually brush my cake layers with simple syrup right before I assemble a cake. If you want to make / freeze cake layer in advance, I recommend thawing them and then adding the simple syrup just before you frost the cake.

I use this technique in my triple chocolate cake recipe, and it really takes the cake to the next level.

This chocolate simple syrup also tastes amazing in cocktails, coffee, milkshakes, or even with ice cream. The sky is really the limit!

How Do You Store Chocolate Simple Syrup?

This recipe can be made in advance, or leftovers can be stored in an airtight container in the fridge for up to 2 weeks.

I usually keep mine in a mason jar, but any container with a good lid should work just fine.

Let Me Know What You Think

If you try this recipe, please let me know what you think by sharing a rating below!

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