Chocolate Wet Cake

Ingredients

• 4 large eggs (At room temperature; use 5 if the eggs are small.)
• 1 su bardağı granulated sugar (Using a 200 ml cup measure; for the cake batter.)
• 0.5 su bardağı vegetable oil (For the cake batter.)
• 1.5 su bardağı hot milk (Hot but not boiling; for the cake batter.)
• 2 paket baking powder (For the cake batter.)
• 1 paket vanilla (For the cake batter.)
• 1.5 su bardağı flour (Add sifted; using a 200 ml cup measure.)
• 3 yemek kaşığı cocoa powder (Heaping tbsp; for the cake batter, added sifted.)
• 2.5 su bardağı milk (For the sauce; using a 200 ml cup measure.)
• 0.5 su bardağı granulated sugar (For the sauce.)
• 3.5 yemek kaşığı cocoa powder (For the sauce.)
• 0.5 su bardağı vegetable oil (For the sauce.)
• 1 yemek kaşığı spreadable chocolate (Heaping tbsp; add after removing the sauce from the heat.)

Steps

1. 1

   Preheat the oven to 180°C. Grease a 28.7 × 28.7 cm square glass baking dish.

2. 2

   In a mixing bowl, beat the room-temperature eggs and sugar for approximately 5 minutes, until very foamy and increased in volume. Using room-temperature eggs is important for the cake to rise.

3. 3

   Add the hot but not boiling milk, vegetable oil, baking powder, and vanilla; mix to combine.

4. 4

   Sift in the flour and the cocoa powder reserved for the cake batter. The batter may look thin; this consistency makes the cake sponge-like and helps it absorb the sauce. Do not increase the amount of flour.

5. 5

   Gently mix without deflating the mixture too much, then pour it into the greased baking dish. To help the cake rise evenly, tap the dish lightly on the counter 3 times.

6. 6

   Bake the cake at 180°C, checking for doneness. The source does not specify an exact baking time.

7. 7

   Prepare the sauce while the cake is baking. Place the milk, sugar, cocoa powder, and vegetable oil reserved for the sauce in a saucepan and stir.

8. 8

   Place the saucepan over the heat and cook the sauce. Once it comes to a boil, continue cooking over low heat for 2 minutes.

9. 9

   Remove the sauce from the heat. Add the spreadable chocolate and stir thoroughly until completely melted and incorporated. Set the sauce aside to cool slightly.

10. 10

    When the cake is baked, remove it from the oven and let it stand for 5–10 minutes to cool slightly.

11. 11

    Slice the cake while it is still warm. Slicing it before pouring over the sauce helps the sauce absorb more thoroughly into the cake.

12. 12

    Pour the warm sauce over the sliced cake, drizzling it evenly across the surface.

13. 13

    If possible, let the cake rest overnight so it can absorb the sauce. If you are short on time, let it rest for at least 3–4 hours; then decorate as desired and serve.

Notes

The cup measure is 200 ml. This recipe is intended for a large square glass baking dish. It is normal for the cake batter to look thin; adding too much flour may prevent the cake from absorbing the sauce. The source does not specify an exact baking time or any decoration ingredients.

Nutrition per serving

• sweet
• dessert
• Turkish cuisine
• oven-baked
• chocolate
• wet cake
• sponge cake
• serves a crowd