This is my interpretation, or I’d like to say improvement, of a classic 80’s moist cocoa cake that was, without a doubt, the indispensable part of 80’s Turkey; every mom made it and every kid loved it. I don’t even remember how many times I ate it as a birthday cake, for myself and for others. In the original recipe, you set aside a cup of cake batter before adding flour and baking powder, and pour the batter over the cake once baked to keep it moist. That cup of batter was never enough for my taste, so I started experimenting to create my own extremely moist, fuss-free cake.
While this may not be a super chocolatey cake, it is definitely the simplest and one of the lightest to make. It’s an absolute favorite among kids and adults in our house.
for the cake
3 eggs
1 cup of sugar
1 cup flour
1 cup of milk
1 cup oil, I use sunflower oil
1/3 cup cocoa powder
2 teaspoons of baking powder
for the sauce
1 cup of milk
1/4 cup butter
1/2 cup sugar
3/4 cup chocolate chips
2 tablespoons coffee liqueur or brandy or coffee beans (all optional)
chopped pistachios, hazelnuts or grated coconut to decorate the top
-Beat the eggs and sugar together, then add the milk and oil. Mix until smooth.
-In a separate bowl, sift the flour, baking powder and cocoa powder.
-Mix the dry and wet ingredients together until well combined.
-Pour into a greased 9-inch round pan and bake at 350°F in a preheated oven for about 40-45 minutes until a tester inserted into the center of the cake comes out clean.
-While the cake is cooking, mix all the ingredients for the sauce in a saucepan and bring to the boil until they are all dissolved. Keep him warm.
-Once the cake is ready, leave it on a grill for five minutes, then place it on a serving plate and slowly pour the sauce over it. You can poke small holes in the surface for the sauce to work its way through, a bit like wetting a rum cake.
-The kids like ours topped with chopped pistachios, but I would prefer mine topped with shredded coconut.
