Double Moist Chocolate Cake Recipe (Turkish Islak Kek)
The star of afternoon tea: a deeply decadent Turkish moist chocolate sponge cake infused with a rich cocoa and dark chocolate sauce that soaks every crumb with melt-in-the-mouth goodness.
Ingredients
1. Ingredients
2. For the rich chocolate sauce
3. For garnish and decoration
Step-by-Step Method
Beating Eggs and Sugar
Beat room temperature eggs with sugar using a hand mixer until pale, fluffy and tripled in volume.
Adding Wet Ingredients
Pour in whole milk and sunflower oil while continuing to mix at low speed.
Sifting Dry Ingredients
Sift together all-purpose flour, rich cocoa powder, baking powder, and vanilla sugar. Gently fold into the batter.
Baking
Pour batter into a greased baking dish and bake at 180°C (350°F) for 25-30 minutes until a toothpick comes out clean.
Making Cocoa Sauce
In a small saucepan, combine milk, sugar, oil, and cocoa. Simmer until smooth, then stir in dark chocolate.
Slicing Cake
Let the baked cake rest for 5 minutes, then slice into neat squares.
Soaking with Sauce
Slowly pour the warm chocolate sauce all over the cake, allowing it to seep into the cut lines.
Garnishing & Serving
Let cool to room temperature, chill in the fridge, and garnish with ground pistachios or coconut flakes.
Chef's Tips & Tricks
Pour warm cocoa sauce over the freshly baked cake cut into squares while warm, letting it absorb deeply into every layer.