Ingredients for Easy Chocolate Cocoa Cake
- 1 plain sponge cake (store-bought)
- 500 g (about 1 lb) milk + 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) milk + 2 tea glasses (about 100 ml / 1/3 cup + 1 tbsp each) milk
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) flour
- 50 g vegetable margarine
- 1 egg
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) granulated sugar
- 1 packet vanilla
- 1 packet whipped cream mix
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) cold milk
- 4 dessert spoons (about 2 tsp each) cocoa powder
How to Make Easy Chocolate Cocoa Cake
- In a saucepan, combine 500 g (about 1 lb) of milk, 1 water glass of flour, and 50 g of vegetable margarine. Beat 1 egg and 1 water glass of sugar together in a separate bowl, then add to the saucepan. Cook over low heat, stirring, until the mixture reaches a muhallebi (Turkish milk pudding) consistency. Once the mixture has cooled slightly, add 1 packet of vanilla and beat with a hand mixer. In a separate bowl, whip 1 packet of whipped cream mix with 1 water glass of cold milk, then fold into the pudding mixture. Add 4 dessert spoons of cocoa powder and beat everything together until combined.
- Take your store-bought plain sponge cake and carefully separate the top layer from the bottom. Soak each layer separately with one tea glass of milk. Place the bottom layer on a cake serving plate. Spread a generous amount of the cocoa pudding mixture over it. Place the top layer on top and spread the remaining mixture over the sides to cover them fully. If you have any mixture left over, set it aside. Decorate the top by dusting cocoa powder through a fine sieve. If you love cocoa, feel free to add a generous amount. You may also sprinkle shredded coconut if you prefer. Close the lid of the cake serving plate and refrigerate for 3–4 hours before serving. If you have leftover mixture, you can use it to make a biscuit cake. Enjoy! ♥♥♥
Baking Tip
Let the cake rest in the refrigerator for 3–4 hours before serving.
