Turkish Chocolate Sauce Cake (Kakaolu Islak kek)
This Turkish Chocolate Sauce Cake takes that classic ?slak kek and adds cocoa and a rich chocolate sauce for a chocolate lover's version that needs no frosting. Light where you'd expect a cake to be light, dense and glossy where you'd expect it to be fudgy
Servings 12
Calories 379kcal
Ingredients
Chocolate Cake
- 165 grams / 3 large eggs room temperature
- 200 grams / 1 cup superfine/caster sugar
- 227 grams / 1 cup neutral oil such as sunflower or canola
- 240 grams / 1 cup milk
- 2 teaspoons vanilla extract
- 28 grams / ¼ cup cocoa powder sifted
- 10 grams / 2 ½ teaspoons baking powder
- 240 grams / 1 ½ cups plain flour
Chocolate sauce
- 240 grams / 1 cup milk
- 150 grams / ¾ cup superfine/caster sugar
- 21 grams / 3 tablespoon cocoa powder
- 114 grams / ½ cup neutral oil
- ¼ teaspoon sea salt
Instructions
Chocolate Cake
- Preheat the oven to 180C/350F and grease a 30 x 19.5 centimeters or 12 x 7.75 inch baking dish.
- Whip the eggs and sugar on medium speed until pale and fluffy, approximately 12 minutes.
- Pour in the oil, milk and vanilla extract and whisk on low until combined.
- Add the cocoa powder baking powder and flour whip on low until combined.
- Pour into the prepared tin and bake until a skewer comes out clean, approximately 35 minutes.
- Remove and set aside to cool completely.
Sauce
- Add the milk, oil, sugar, cocoa powder and salt into a small saucepan on medium heat.
- Cook until it has a rolling simmer, approximately 4 minutes. Remove from the heat and allow to cool.
- Whilst waiting for the sauce to cool, cut the cake into equal slices in the tin or dish.
- Pour over the cake slowly and steadily until the sauce is completely covering the cake.
- Allow to soak in for at least 1 hour before serving up.
- Serve up and dig in!
Notes
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality unsweetened cocoa powder for a truly chocolate flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Neutral Oil: Sunflower oil was used here as it’s a neutral oil making for a light texture and lends more beautifully to the chocolate flavors. You could substitute with any neutral vegetable oil or even coconut oil which has the same texture as vegetable oils, but adds a complimentary addition to the chocolate.
- Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. This lends to a higher cake which is not as traditional, but something I prefer for guests. You could absolutely use a larger dish up to 23 x 33 cm or 9 x 13-inch baking tin which results in a flatter cake that will serve up to 24 people. If using a larger tin the baking time would be reduced to 20-25 minutes.
- Best served: Though it’s best served the same day or the next. It can be stored in a covered container at room temperature for 1 day or refrigerated for up to 3 days.
Nutrition
Calories: 379kcal