This is my take, or I would like to say an improvement on a classic 80s moist cocoa cake that was undeniably the indispensable part of the 80s in Turkey. Every mother made it and every child loved it. I don't even remember how many times I had this as a birthday cake for myself and others. In the original recipe, you set a cup of the cake batter aside before adding the flour and baking powder, and pour this batter over the cake after baking to keep it moist. That one cup of batter was never enough for my taste, so I started experimenting to create my ultimate, no-fuss, ultra-moist cake.
While this isn't the super chocolatey cake, it is definitely the simplest and one of the lightest. It is absolutely a kid and an adult favorite in our home.
for the cake
1 cup of sugar
1 cup of flour
1 cup of milk
1 cup of oil, I use sunflower oil
1/3 cup cocoa powder
2 teaspoons of baking soda
for the sauce
1 cup of milk
1/4 cup butter
1/2 cup of sugar
3/4 cup chocolate chips
2 tbsp coffee liqueur or brandy or granulated coffee (all optional)
crushed pistachios, hazelnuts or desiccated coconut for decoration
– Beat eggs and sugar together, then add milk and oil. Mix until everything is smooth.
– Sift flour, baking powder and cocoa powder in a separate bowl.
– Mix dry and moist ingredients together until everything is well mixed.
– Pour into a greased 9 inch round baking pan and bake on a 380F preheated oven for ~ 40-45 minutes until a tester inserted into the center of the cake comes out clean.
– While the cake is baking, mix all the ingredients for the sauce in a small saucepan and bring to a boil until they all melt. Keep it warm.
– Once the cake is ready, place it on a rack for five minutes, then place it on a serving plate and slowly pour the sauce on top. You can poke small holes in the surface to allow the sauce to find its way and wet a rum cake.
-The kids like ours are topped with crushed pistachios, but I'd prefer mine to be covered with desiccated coconut.