Preparation info

  • Makes

    1⅓ cups

    • Difficulty


Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About


Volume Ounce Gram


In a small saucepan, whisk together the sugar and cocoa. Add a small amount of the boiling water and whisk until all of the mixture is moistened. Then whisk in the remaining boiling water. Bring the mixture to a full rolling boil on low heat. Remove the pan from the heat and allow the mixture to cool slightly. Whisk in the vanilla and Chambord, if using. Cover it tightly to prevent evaporation.