Imported from Instagram
Turkish Chocolate Cake with Milk Soaking and Cream
Tender chocolate cake made with milk and topped with rich custard cream. The hot sponge cake is soaked with cold milk, then covered with cream and cocoa after cooling.
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Ingredients
- 2 eggs
- salt (a pinch)
- 180 g sugar for the batter
- 1 пакетик vanilla sugar for the batter
- 100 g milk for the batter
- 180 g flour
- 50 g cocoa powder (some for the batter; additional cocoa may be used for sprinkling)
- 1 tsp baking powder
- 100 g vegetable oil
- butter for greasing the pan (for greasing the pan)
- 200 ml milk for soaking (cold)
- 600 ml milk for the cream (reserve some of the milk for mixing with the dry ingredients and heat the rest)
- 80 g sugar for the cream
- 1 пакетик vanilla sugar for the cream
- 1 tbsp flour for the cream (level)
- 2 tbsp starch (heaped)
- 50 g butter for the cream
- cocoa powder for sprinkling (for sprinkling over the finished dessert)
Steps
- 1
In a deep bowl, beat or mix 2 eggs with a pinch of salt.
- 2
Add 180 g sugar, 1 packet of vanilla sugar, and 100 g milk. Mix thoroughly.
- 3
Sift the flour, cocoa powder, and baking powder into the liquid mixture.
- 4
Pour in the vegetable oil and mix everything until smooth and homogeneous.
- 5
Grease the pan with butter and pour the batter into it.
- 6
Bake the cake in an oven at 180 °C for 35–40 minutes.
- 7
For the cream, pour some of the 600 ml milk into a separate bowl. Add the sugar, vanilla sugar, flour, and starch, and mix thoroughly until no lumps remain.
- 8
Heat the remaining milk. Pour in the milk mixture with the sugar, flour, and starch, and cook, stirring, until thickened to a cream-like consistency.
- 9
Add 50 g butter to the hot cream and mix.
- 10
Pour 200 ml cold milk over the hot finished cake and let it cool completely.
- 11
Once completely cooled, cover the cake with the cream.
- 12
Sprinkle the dessert with cocoa powder and refrigerate for at least 2 hours.
Notes
The source does not specify the pan size or the exact method for heating the milk for the cream. The cake must cool completely before the cream is applied; after assembly, it should be refrigerated for at least 2 hours.
Nutrition per serving
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