Despite its name, this Crying Cake (Ağlayan Pasta) is sure to put a smile on your face with its rich chocolate flavor and wonderfully easy preparation. Check out our beloved Crying Cake recipe just below...
1.5 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
1.5 water glasses milk
1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
3 tablespoons cocoa powder
1 teaspoon baking soda
1 packet baking powder
1 packet vanilla
3 water glasses flour
1 packet whipped cream mix
1.5 water glasses water
1 tablespoon flour
1 tablespoon starch
5 tablespoons sugar
How to Make Crying Cake (Ağlayan Pasta)
In a bowl, whisk together 4 eggs and 1.5 water glasses of granulated sugar. Add 1.5 water glasses of milk, 1 tea glass of vegetable oil, 3 tablespoons of cocoa powder, 1 teaspoon of baking soda, 1 packet of baking powder, 1 packet of vanilla, and 3 water glasses of flour, then whisk again. Pour the mixture into a greased glass baking dish. Bake in the oven at 190°C (375°F).
Using a toothpick, poke holes all over the surface of the cake as soon as it comes out of the oven. Pour 2 water glasses of cold milk over the top and let it cool completely.
In a bowl, whisk together 1 water glass of cold milk with 1 packet of whipped cream mix, then refrigerate for 10 minutes. Spread this mixture over the cake and return it to the refrigerator. Meanwhile, in a saucepan, combine 1 water glass of milk, 1.5 water glasses of water, 1 tablespoon of flour, 1 tablespoon of starch, 3 tablespoons of cocoa powder, and 5 tablespoons of sugar; whisk over heat until thickened. (You can also use store-bought chocolate sauce.) Once the sauce has cooled, remove the cake from the refrigerator, slice it, pour the sauce over the top, and serve. Enjoy!
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