Turkish Wet Chocolate Cake

A beloved Turkish home cake: soft cocoa sponge soaked with hot chocolate sauce the moment it leaves the oven; lovely with cold milk or tea.

Ingredients

• 150 g eggs (3 eggs, for the cake)
• 250 g sugar (for the cake)
• 250 g whole milk (for the cake)
• 120 g sunflower oil
• 40 g cocoa powder (for the cake)
• 250 g white flour
• 10 g (2 tsp) baking powder
• 3 g (½ tsp) vanilla extract
• 250 g whole milk (for the sauce)
• 100 g sugar (for the sauce)
• 20 g cocoa powder (for the sauce)
• 30 g (2 tbsp) butter
• 50 g dark chocolate

Instructions

1. 1

   Preheat the oven to 180 °C and grease a 24x30 cm pan.

2. 2

   Beat the eggs with 250 g sugar for 4-5 minutes until pale and foamy; mix in 250 g milk, the sunflower oil and the vanilla extract.

3. 3

   Sift in the flour, 40 g cocoa and the baking powder and fold with a spatula until smooth.

4. 4

   Pour into the pan and bake at 180 °C for 30-35 minutes, until a toothpick comes out clean.

5. 5

   While the cake bakes, whisk 250 g milk, 100 g sugar and 20 g cocoa in a saucepan; bring to a boil over medium heat, stirring, and simmer for 5 minutes until slightly thickened.

6. 6

   Remove from the heat, add the butter and chopped dark chocolate and stir until melted and glossy.

7. 7

   Prick the hot cake all over with a fork, slowly pour the hot sauce over it and let it soak in for at least 1 hour; slice and serve.

Nutrition

Per serving