There are juicy cakes, but when you try this moist chocolate cake you will see that this is a whole new category of juiciness. It is a biscuit dessert with an excellent chocolate topping that is actually very easy to make. It is also known in the world under its original Turkish name Islak kek, which means moist cake.
When I say that this is one of the juiciest cakes in the world, I am not exaggerating at all, because it really cannot be juicier than this. The cake is richly soaked in topping, divinely soft and imbued with a wonderful chocolate flavor. If you like chocolate desserts, you must try Islak kek because you will surely be delighted.
Moist Chocolate Cake – delightful juicy cake with perfect taste
The preparation is easy and fast. First, you need to make a biscuit with cocoa (see the table at the end of the text for all ingredients and quantities). Then a chocolate topping is made for a rich soaking. We pour water while both the biscuit and the topping are still warm, and after that everything should be cooled well before serving.
That’s why this moist chocolate cake will be an excellent chocolate refreshment for warmer days, although it is also perfect for any other time of the year. I recommend decorating it with sliced walnuts for a more effective look. Once you try moist cake, I’m sure you’ll make it many more times because its delightful chocolate flavor is unforgettable. Islak kek is a really special cake!
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RELATED: If you are looking for more recipes for fine cakes, be sure to try the excellent Jaffa Cake.
Moist Chocolate Cake
Ingredients
Ingredients for biscuit:
- 5 eggs
- 7 oz of sugar
- 2 tsp of vanilla sugar
- 8 oz of oil
- 8 oz of milk
- 9 oz of all-purpose flour
- 5 tbsp of cocoa
- 2 tsp of baking powder
Ingredients for dressing:
- 24 oz of milk
- 4 oz oil
- 7 oz of sugar
- 2 tsp of vanilla sugar
- 5 tbsp of cocoa
- 3.5 oz cooking chocolate
Ornamentation:
- sliced walnuts
Instructions
- Beat whole eggs with a mixer, then add sugar and vanilla sugar.
- Beat until foamy.
- Pour milk and oil and mix briefly with a mixer.
- Then add flour, cocoa and baking powder to the mixture and mix.
- Line a 14×8 inches baking pan with baking paper and pour the resulting mixture.
- Bake in a preheated oven for 30 minutes at 375 degrees Fahrenheit.
- Before the end of baking, prepare the topping.
- Pour milk, oil, sugar, cocoa and cooking chocolate into the cooking vessel.
- Heat the mixture while stirring.
- Let it boil, then remove it from the heat to cool down a bit.
- Use a toothpick to check whether the biscuit is cooked, then take it out of the oven.
- Remove the still hot sponge cake from the pan by turning it over, remove the baking paper, and then return the sponge cake back to the pan.
- Pierce the biscuit in several places with a toothpick.
- Cut it into cubes.
- Pour the warm dressing evenly over the warm cake.
- Cool everything well overnight and sprinkle with sliced walnuts before serving.
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