Moist Turkish Cocoa Cake

Porous, soft, aromatic, made from ordinary products! Turkish wet chocolate cake gets its name from the soaking that is poured onto the hot cake and makes the crumb very moist and rich. There is no chocolate in the cake, only cocoa.
cook time: 2h
Maya Lindell
Moist Turkish Cocoa Cake

Nutrition Facts (per serving)

368
Calories
24g
Fat
33g
Carbs
6g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 140 g
Eggs 2 pc
Sugar 140 g
Vegetable oil 140 g
Milk 140 ml
Cocoa 3 tbsp
Vanilla sugar 1 tsp
Baking powder 1 tsp
Salt to taste

For impregnation:

Milk 160 ml
Sugar 80 g
Vegetable oil 50 ml
Cocoa 2 tbsp

For decoration:

Walnuts 50 g

Recipe instructions

Step 1

Step 1
How to make Turkish wet chocolate cake? Prepare your food. First for the cupcake itself. They need to be at room temperature to ensure they rise well when baking, so remove the eggs and milk from the refrigerator ahead of time. Or reheat them just before cooking. Milk of any fat content is suitable, oil is refined, odorless.

Step 2

Step 2
Wash the eggs and beat them into a bowl. Be sure to wash your eggs, as even seemingly clean shells can harbor harmful bacteria. Start beating them, adding sugar, regular and vanilla, in portions. When the eggs are beaten to a fluffy light mass, without ceasing to beat, pour in the vegetable oil, and then the milk. Mix with a mixer, at low speed, until smooth. For information on how to beat eggs, read the article at the link at the end of the recipe.

Step 3

Step 3
Sift flour, cocoa into the egg mixture, add baking powder and salt — it will brighten the taste of the cake. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Stir the dough until completely homogeneous. Do this carefully, using a silicone spatula, not a mixer, so that the dough does not fall off. Remember that you may need a little less or more flour. Read more about this in the article at the end of the recipe.

Step 4

Step 4
Take a baking dish. My size is 31*17cm. Lubricate it with a drop of vegetable oil if necessary. Pour the dough into the mold.

Step 5

Step 5
Bake the cake in the oven, preheated to 180°C, for 30-45 minutes. The exact time will depend on your oven and pan size. Read about ovens in the link at the end of the recipe. Check doneness with a wooden skewer — it will come out dry from the center. Remove the cake from the oven and prick it often with a skewer. Immediately cut the cake into portions. While the cake is baking, start preparing the filling (step 6).

Step 6

Step 6
Prepare the impregnation. Prepare food for her. Take natural cocoa, without additives. Milk of any fat content is suitable, oil is refined, odorless.

Step 7

Step 7
Mix sugar and cocoa in a saucepan. Pour milk and butter into them, stir.

Step 8

Step 8
Let the mixture simmer over low heat. With constant stirring, bring it to a boil and cook for half a minute.

Step 9

Step 9
Immediately pour the hot mixture over the hot cake. Leave it until it cools completely.

Step 10

Step 10
Decorate the pie with walnut halves and nut crumbs. Serve to the table. Bon appetit!

Additional rubrics

Related recipes