Islak Kek, Turkish Wet Chocolate Cake
A soft cocoa sponge soaked in hot chocolate milk sauce until gloriously moist and fudgy.
- Time1 hr plus soaking
- LevelEasy
- Costabout £0.23 a head
- Oven175°C (155°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 175°C (155°C fan). Grease and line a 22 cm square tin.
- 2
Whisk the eggs and 150 g sugar for 4 minutes until pale and thick. Whisk in the oil, 150 ml milk and vanilla.
- 3
Sift in the flour, 40 g cocoa and baking powder and fold gently until just combined. Pour into the tin.
- 4
Bake for 30 to 35 minutes until a skewer comes out clean. Cool for 10 minutes, then prick all over with a skewer.
33 min 20 s - 5
For the sauce, whisk the 400 ml milk, 60 g sugar, 2 tbsp cocoa and cornflour in a pan. Heat, whisking, for 4 to 5 minutes until it thickens, then stir in the butter.
4 min 30 s - 6
Pour the hot sauce slowly over the warm cake. Leave to soak for 30 minutes, then chill for 2 hours. Cut into squares.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
