Turkish Chocolate Cake

Annotation:

1. First of all, it should be said that the milliliter (ml) specification is not my idea. But I took them because when I re-weighed I found that the values ​​for “grams” are different. So that the cake works well, I simply measured everything in the measuring cup at “ml” and it worked. It’s actually wonderfully uncomplicated and super fast – like the whole cake. You don’t even need a hand mixer.

Preparation:

1. Preheat the oven to 180 °. Line a round (approx. 26 cm diameter) or a correspondingly large rectangular shape on the bottom with baking paper and grease the edge well.

Dough:

1. Put all ingredients – except flour and baking powder (!) – in a large bowl and mix with a whisk to a smooth, liquid mass. ATTENTION: Set aside 250 ml of this and keep it.
2. Mix the flour with the baking powder and sift in portions into the remaining sugar-oil-cocoa mixture. Beat each time vigorously with the whisk until no more flour can be seen.
3. Pour the dough into the mold and bake for 35 – 45 minutes on the middle rack. The baking time varies depending on the stove and the size of the pan. After 35 minutes I already did the stick test and no more dough stuck to it.
4. Then take the cake out of the oven immediately, turn it over onto a heat-resistant surface, remove the baking paper and immediately pour the remaining dough – evenly distributed – over the cake. Now let the cake cool down well.
5. The cake is worth imitating. It is soft and very juicy thanks to the dough that has been drawn in. It is super quick to prepare – who wants to stand in the kitchen for a long time in this climate – and still a little “burner”.
6. Whoever has Turkish roots and thinks this cake is “not Turkish”, may forgive me for the name of the cake, but I took it from the “found recipe” and, as I know some dishes and baked goods from Turkish cuisine, I found it I quite aptly named the name.