Turkish chocolate cake wet

Step-by-step preparation

Cooking time: 2 hr

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.

2. STEP 2

   

   Wash the eggs and beat them into a bowl. Be sure to wash your eggs before using them, 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.

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.

4. STEP 4

   

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

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.

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.

7. STEP 7

   

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

8. STEP 8

   

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

9. STEP 9

   

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

10. STEP 10

    

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

Comments on the recipe

Moderator Ksenia

27.11.2023

4.8

Despite the unusual name, Turkish Wet Chocolate Cake contains very simple ingredients, making it more than affordable to prepare on an ordinary day. And it’s also not difficult to make. I prepared the cupcake for eight servings, but made the filling half as much. I once made a similar cake with filling, and I ended up with too much of it, so I decided to play it safe this time. I baked the cake in a 28x19 cm rectangular pan for 40 minutes. The cake is very tender, fluffy, with a rich chocolate taste, in moderation sweet. Despite the fact that I only made half of the suggested filling, the inside of the cake turned out to be very moist and juicy. katushafin, thank you very much for the wonderful recipe!

Catherine

27.11.2023

4.9

Unrealistically delicious!!! Instead of walnuts there was pumpkin bomb. I didn’t wait for it to cool down, I was cracking like that. I took alkalized cocoa, the smell filled the whole apartment. Very very tasty! Thank you!

Galina

27.11.2023

4.6

I love baking, but it doesn't always work out. This time everything was successful!!! I agree with the previous review that there was a lot of impregnation, I didn’t pour it all out. And for me there is a lot of cocoa (next time I will put less or not at all in the dough, I need to experiment) but!!!! very tasty, similar to brownie, sprinkled with roasted crushed peanuts on top. Thanks for the simple and delicious recipe)))

Olga

27.11.2023

4.7

Gently. Juicy. Chocolate. This is exactly the comment I received from my husband. During preparation, I was afraid that the dough was too liquid, and at my own risk I added another 50g of flour. This did not spoil the cake, it was baked and soaked perfectly. We will repeat it again.

Alexei

27.11.2023

4.9

Interesting recipe, delicious and appetizing pie, gorgeous dessert, thank you.

Catherine

27.11.2023

4.6

Very cool dish and easy to prepare! I made a change to the cupcake recipe on my own. I kneaded the dough using clean yolks (I just had to use them up). I replaced vegetable oil with margarine 60% and butter 82.5% in a ratio of 60/40 (melted and also added to the dough according to the recipe). This gave a creamier taste. I made the filling with vegetable oil. Baked in an electric oven in the up/down mode without convection at 180° for the first 20 minutes. I lowered the temperature to 170° and it took another 10 minutes. Baked perfectly. The filling even made a squeaky sound when it was poured into the cupcake. The texture when the cake has completely cooled can be seen in the photo. For taste, I added orange zest to the dough and to the filling, it has a very fragrant aroma. I recommend it for cooking. Bon appetit! And thanks for the recipe! 🩷

Galina

27.11.2023

4.5

How beautiful!