Turkish Chocolate Cake (Islak Kek)
This Turkish chocolate cake, known as Islak Kek, is soft, rich, and wonderfully moist, with a milk-and-cocoa soak and a silky chocolate topping. Made with simple ingredients, it has a tender texture and a deep chocolate flavor without any bitterness. It is easy to prepare and perfect for chocolate lovers.
Ingredients
Method
Prepare the oven and pan
- Preheat the oven to 180°C (350°F). Lightly grease a round baking pan measuring 28 cm in diameter with vegetable oil.
Whisk the eggs and sugar
- Beat the eggs and sugar with an electric mixer until pale, thick, and fluffy.
Add the wet ingredients
- Pour in the vegetable oil and milk, then mix until combined.
Add the dry ingredients
- In a separate bowl, combine the flour, cocoa powder, and baking powder. Sift the mixture and gently fold it into the wet ingredients with a spatula until just combined.
Bake the cake
- Pour the batter into the prepared pan and bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the sauce
- While the cake is baking, combine the milk, sugar, vegetable oil, and cocoa powder in a saucepan. Heat over medium heat, stirring, until the mixture comes to a gentle boil. Remove from the heat.
Make the chocolate topping
- Measure out 150 ml of the warm sauce into a separate bowl. Add the milk and dark chocolate and stir until completely melted and smooth. Set aside.
Soak the cake
- Remove the cake from the oven and let it cool for 15–20 minutes. Cut it into squares while still in the pan. Slowly pour the remaining milk and cocoa sauce over the cake in several additions, allowing it to absorb the liquid gradually.
Add the chocolate topping
- Once the cake has absorbed the sauce, spread the melted chocolate mixture evenly over the top. Reserve a little for serving, if desired.
Let it rest
- Allow the cake to rest for at least 30 minutes before serving so the flavors can develop and the topping can set slightly.
Use a 200 ml measuring cup if measuring by volume.
Pour the sauce over the cake gradually rather than all at once to help it absorb evenly.
Avoid overbaking, as the cake should remain soft and moist.
For the best texture and flavor, allow the cake to rest before serving.
Store covered in the refrigerator and bring to room temperature briefly before serving, if desired.
Notes
