Chocolate Wet Cake

Ingredients

• 4 Eggs
• 1 cup Granulated sugar (Using a 200 ml water glass measure)
• 1 cup Vegetable oil (Using a 200 ml water glass measure)
• 1 cup Milk (Using a 200 ml water glass measure)
• 25 tbsp Flour (The source specifies 1.5 cups + 1 tbsp; a 200 ml water glass measure is used.)
• 2 tbsp Cocoa powder (Heaping tablespoons)
• 1 packet Baking powder
• 1 packet Vanillin
• 3.5 cup Milk (Using a 200 ml water glass measure; for the sauce)
• 2 tbsp Cocoa powder (Full tablespoons; for the sauce)
• 0.5 cup Vegetable oil (For the sauce; using a 200 ml water glass measure)
• 0.5 cup Granulated sugar (For the sauce; using a 200 ml water glass measure)
• 120 g Dark chocolate (To be melted into 1.5 cups of hot sauce reserved from the boiling sauce)

Steps

1. 1

   Grease a 30 × 22 cm baking tray. Preheat the oven to 180°C on the conventional setting, without the fan.

2. 2

   Beat the eggs and granulated sugar in a large bowl until very foamy.

3. 3

   Add the vegetable oil and milk, then mix.

4. 4

   Add the flour, cocoa powder, baking powder, and vanillin. Beat the mixture until smooth.

5. 5

   Pour the cake batter into the greased tray and bake in the preheated 180°C conventional oven for approximately 15–16 minutes. Since ovens vary, perform a toothpick test.

6. 6

   For the sauce, place the milk, cocoa powder, vegetable oil, and granulated sugar in a saucepan. Cook while stirring.

7. 7

   Once the sauce comes to a boil, reserve 1.5 cups of the sauce.

8. 8

   Add the dark chocolate to the reserved hot sauce and stir until the chocolate has completely melted.

9. 9

   Let the cake rest for 10–15 minutes after removing it from the oven.

10. 10

    Make small holes all over the cake with a toothpick.

11. 11

    First, pour the warm sauce without the added chocolate evenly over the entire cake.

12. 12

    Once the cake has absorbed the sauce, drizzle the chocolate sauce over it.

13. 13

    If you have time, let the cake rest in the refrigerator overnight and serve it the next day.

Notes

The source gives a baking time of approximately 15–16 minutes; be sure to perform a toothpick test. Resting the cake in the refrigerator overnight is optional, but it is stated to taste better the next day.

Nutrition per serving

• dessert
• dessert
• chocolate
• baked
• Turkish-style
• milk-based
• vegetarian