Imported from Instagram

Wet Cake

Name: Wet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 275 min
Yield: 12 servings
Cuisine: Other
Ingredients: 4 large eggs (At room temperature; use 5 if the eggs are small.); 1 cup granulated sugar (The cup measure is 200 ml.); 0.5 cup vegetable oil (For the cake batter; the cup measure is 200 ml.); 1.5 cup hot milk (It should be hot, not boiling. The cup measure is 200 ml.); 2 packet baking powder; 1 packet vanilla; 1.5 cup flour (Add sifted; do not increase the amount of flour, otherwise the cake will not absorb the sauce well.); 3 tbsp cocoa powder (For the cake batter; heaped tablespoons.); 2.5 cup milk (For the sauce; the cup measure is 200 ml.); 0.5 cup granulated sugar (For the sauce; the cup measure is 200 ml.); 3.5 tbsp cocoa powder (For the sauce.); 0.5 cup vegetable oil (For the sauce; the cup measure is 200 ml.); 1 tbsp chocolate spread (A heaped tablespoon; add after removing the sauce from the heat.); vegetable oil (For greasing the Borcam dish; amount not specified.); white chocolate (May be melted using a double boiler for optional decoration; amount not specified.)

Recipe by TUĞBA DERELİ♨DEĞİŞİK LEZZETLER @degisiklezzetler_tugbadereli · Instagram

Imported by R O on SeeMeCook

A soft and sponge-like cocoa cake soaked with a warm, milky cocoa sauce. It is rested for several hours, preferably overnight, so the cake can absorb the sauce thoroughly.

12 servings275 minOther

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Ingredients

4 large eggs (At room temperature; use 5 if the eggs are small.)
1 cup granulated sugar (The cup measure is 200 ml.)
0.5 cup vegetable oil (For the cake batter; the cup measure is 200 ml.)
1.5 cup hot milk (It should be hot, not boiling. The cup measure is 200 ml.)
2 packet baking powder
1 packet vanilla
1.5 cup flour (Add sifted; do not increase the amount of flour, otherwise the cake will not absorb the sauce well.)
3 tbsp cocoa powder (For the cake batter; heaped tablespoons.)
2.5 cup milk (For the sauce; the cup measure is 200 ml.)
0.5 cup granulated sugar (For the sauce; the cup measure is 200 ml.)
3.5 tbsp cocoa powder (For the sauce.)
0.5 cup vegetable oil (For the sauce; the cup measure is 200 ml.)
1 tbsp chocolate spread (A heaped tablespoon; add after removing the sauce from the heat.)
vegetable oil (For greasing the Borcam dish; amount not specified.)
white chocolate (May be melted using a double boiler for optional decoration; amount not specified.)

Steps

1
Grease a large square Borcam dish measuring 28.7 × 28.7 cm.
2
Beat the room-temperature eggs and sugar for approximately 5 minutes, until the mixture is very foamy and has increased in volume.
3
Add the hot milk and vegetable oil. Add the baking powder and vanilla, then mix.
4
Sift in the flour and the cocoa reserved for the cake batter. Mix without deflating the batter too much; it is normal for the consistency to look thin, so do not add more flour.
5
Pour the batter into the greased Borcam dish. Firmly tap the dish on the counter three times so the cake rises evenly.
6
Bake the cake in a preheated oven at 180°C, checking it carefully. The source does not specify an exact baking time.
7
While the cake is baking, place the milk, sugar, cocoa powder, and vegetable oil in a saucepan for the sauce.
8
Cook the sauce until it comes to a boil. After it boils, continue simmering over low heat for approximately 2-3 minutes.
9
Remove the saucepan from the heat. Add the chocolate spread and stir until completely melted and smooth. Set the sauce aside to cool slightly.
10
After removing the cake from the oven, wait 5-10 minutes for it to cool slightly.
11
Slice the cake in the Borcam dish; slicing it before pouring over the sauce helps the sauce penetrate more effectively.
12
Pour the lukewarm sauce over the sliced cake. Once the sauce begins to absorb, you can gently separate the cuts with a knife to help the sauce penetrate more thoroughly.
13
Let the cake rest for at least 3-4 hours so it can absorb the sauce; if possible, let it rest overnight.
14
Optionally, decorate the top with lines of white chocolate melted using a double boiler.

Notes

The source does not specify an exact baking time; the cake should be checked while baking. The recipe is intended for a large square Borcam dish measuring 28.7 × 28.7 cm. For the cake to absorb the sauce well, it is preferably left overnight; if time is limited, let it rest for 3-4 hours. Increasing the amount of flour may make it more difficult for the cake to absorb the sauce. The white chocolate decoration mentioned in the transcript is an additional variation and is not included in the written main recipe.