Turkish chocolate cake – perfect for chocolate lovers
Ingredients · Servings 1 cake
- 4 No (Gr. M)
- 320 g sugar
- 200 ml milk
- 200 ml neutral cooking oil (e.g. rapeseed oil)
- 4 tbsp baking cocoa
- 250 g wheat flour (type 405)
- 1 packet of baking powder
- A little grease for the mold
Method · 55 min
- Preheat the oven to 180°C (350°F) (160°C (325°F) for fan-forced). Line a 20 x 30 cm (8 x 12 inch) baking tin with baking paper and grease the sides. For the batter, beat the eggs and sugar until creamy. Stir in the milk, oil, and cocoa powder. Remove about one-third of this mixture and refrigerate (this will be used later as a glaze for the cake).
- Mix the flour and baking powder and briefly stir them in. Pour the batter into the prepared pan and smooth the surface. Bake in a preheated oven for about 30 minutes. Remove the cake from the oven and immediately pour the reserved glaze over it. Let it cool and then remove it from the pan. This Turkish chocolate cake yields about 15 slices and will keep for at least 3 days in an airtight container.
Turkish chocolate cake
Turkish chocolate cake, or Islak Kek, is the ultimate chocolate dream. This quick and easy cake is incredibly chocolatey.
Besides that
Baking is even easier with our baking mode. It features larger text and a permanently switched-on screen.
You will need: A baking tin (20 x 30 cm), bowl, mixer with whisk, dough scraper, palette knife, baking paper.
I serve the cake depending on my mood, sometimes topped with shredded coconut or chopped pistachios. Fresh berries are also a delicious addition.
