Speedy chocolate sauce

I recently made the fudgey All-American Chocolate cake but was in too much of a hurry to eat it to wait for it to cool. And so I made a speedy, no cook, chocolate sauce to pour over and served it warm, like a brownie with ice cream.

Though I have given a stand alone recipe here, in truth what I did was make up the full volume of cocoa and water needed for the recipe, and then just used half to make one cake - I was trying to be a good girl! - and the other half to make up the sauce!

6 tbsp finest cocoa (I use Green and Blacks)
7 tbsp boiling water
2 tbsp golden syrup (corn syrup)
2 tbsp Nutella or other hazlenut chocolate spread.

Mix, check for sweetness and pour over slices of warm cake!
This keeps well in the fridge for a week. Though somehow I doubt it will last that long!