Mix the yeast in with the lukewarm water. Put the flour and cocoa powder in the bowl of your stand mixer and add the sugar and salt around the sides. Pour the water and yeast and the eggs into a well in the centre of the flour mixture.
270 g plain flour (all-purpose flour), 20 g cocoa powder, 7 g dried yeast, 80 ml lukewarm water, 1 tsp salt, 20 g light brown sugar, 2 medium eggs
Mix using your K attachment until the dough comes away from the sides of the bowl. Cover the bowl with a tea towel and leave to rise for half an hour.
Add the cooled melted butter to your mixer bowl and mix until it is incorporated into the dough. Continue to mix until dough is smooth and elastic.
100 g butter
Place the dough in the prepared tin (butter and flour it so the cake comes out easily).
Cover the tin with a tea towel again and leave it to rise for an hour until doubled in size.
Preheat your oven to 180℃ / 350℉ and bake for around 25 minutes.
Meanwhile, make the chocolate syrup. Mix the sugar, cocoa powder and hot water in a saucepan until smooth. Add the golden syrup and heat gently to bring it slowly to the boil. Boil for one minute.
70 g light brown sugar, 180 ml boiling water, 3 tbsp cocoa powder, 145 g golden syrup
Then remove it from the heat and allow the syrup to cool. It will thicken up as it cools.
Once the cake is golden brown and firm, remove it from the oven and turn it out of the tin to cool.
Allow the cake to cool completely so it is stable, then reheat for a few minutes in a warm oven, drench in the chocolate syrup, and serve warm. Delicious!
Notes
Recipe for the cake adapted from Viennoiseries et Brioches by Frédéric Berqué and Pascal Lehallé.