Turkish Choco Fudge Cake
a milk fudge cake from turkish cuisine.
Servings Prep Time
12serving 10minutes
Cook Time Passive Time
25minutes 120minutes
Servings Prep Time
12serving 10minutes
Cook Time Passive Time
25minutes 120minutes
Ingredients
For the Cake:
To soak the Cake
  • 200ml milkFull Fat (room temperature)
For Icing
Instructions
  1. Preheat the oven @180 degree Celsius.
  2. Grease a square baking dish with butter. 8″ * 8″ glass baking pan.
  3. First Bake the Cake: Sieve the dry Ingredients Flour,baking powder and cocoa powder together and keep aside.In another bowl, with a hand blender,whisk 2 eggs till foamy.Add the sugar and oil and whisk untill well blended and creamy.Add the vanilla essence and whisk again.Add the dry ingredients and whisk with the blender till everything is mixed nicely.Pour this batter into the greased baking dish and bake for 25 minutes or till a pin inserted comes out clean.
  4. Now Make the Icing: In a saucepan,mix together all purpose flour,cornstarch and sugar and dry mix.Now, gradually add and keep stirring 600 ml of Full fat Milk and mix well till no lumps.Now put this on a flame and cook till it come to a boil and thickens.Once it comes to a boil simmer the flame and add the cream and vanilla essence.Cook for a few minutes to thicken it further and put it off the burner and leave to cool down.Keep giving it a stirr after every 5 minutes to avoid a top thick layer .Once it is cooled down,sieve this mixture to relese any lumps.
  5. Assembling the Fudge: Cool the cake and once it cools down,pour 200 ml of milk at room temperature to soak the cake. Now pour the white custard icing on top.Remember the custard should be thick so that it doesnt dissolve on to the cake but remains as a thick layer on top.
  6. Refrigerate this in the fridge for about 2 hours. Now sprinkle some coco powder over the top to cover the white surface completely.You make keep this again in the refrigerator till served.
  7. This cake tastes best when served within 3- 4 hours. You may keep this in the fridge for upto 2-3 days.
  8. To Serve: Cut small square pieces and serve cold.