Looking for a light and easy creamy chocolate cake recipe? This simple layered cake is filled with a rich cocoa muhallebi (Turkish milk pudding) cream and topped with mixed fruit sauce.
Ingredients for Creamy Chocolate Cake (Kakaolu Kremalı Pasta)
1 plain sponge cake (store-bought)
3 egg yolks
1 tablespoon cornstarch
2 tablespoons flour
3 tablespoons + 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) + 2 tea glasses (about 100 ml / 1/3 cup + 1 tbsp each) milk
1/2 water glass (about 100 ml / 1/3 cup + 1 tbsp) granulated sugar
100 g heavy cream
1 packet vanilla
4 tablespoons cocoa powder
Mixed fruit sauce
How to Make Creamy Chocolate Cake (Kakaolu Kremalı Pasta)
In a bowl, whisk together 3 egg yolks, 2 tablespoons of cornstarch, and 2 tablespoons of flour. Add 3 tablespoons of milk and whisk again until combined.
In a saucepan, combine 1 water glass of milk, 1/2 water glass of granulated sugar, 100 g of heavy cream, and the cornstarch mixture. Whisk over low heat until the mixture thickens to a muhallebi (Turkish milk pudding) consistency, then remove from heat. Add 1 packet of vanilla and 4 tablespoons of cocoa powder, and whisk a little more.
Take the store-bought plain sponge cake and set the top layer aside. Soak both separated cake layers with one tea glass of milk each (separately). Place the bottom cake layer on a serving plate. Spread a generous amount of the cocoa cream over it. Place the top cake layer over it, then spread the remaining cream to cover the sides as well. Decorate the top with mixed fruit sauce.
Close the lid of the cake serving plate and refrigerate for 3–4 hours before serving. Enjoy! ♥
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