Ağlayan Pasta – Turkish Wet Cake

Step 1: Prepare the Cake Batter

In a mixing bowl, combine 4 eggs and 1 cup of granulated sugar. Beat with a mixer until the mixture is light and frothy.

Step 2: Add Wet and Dry Ingredients

Add 4 tablespoons of milk, 3 tablespoons of cocoa powder, 1 packet of baking powder, 1 packet of vanilla sugar, and 1 cup of all-purpose flour to the egg mixture. Mix with the mixer until all ingredients are well combined and the batter is smooth.

Step 3: Prepare Baking Dish and Bake Cake

Grease a large rectangular borcam (26x40 cm) with a little liquid oil, ensuring the bottom and sides are covered. Pour the cake batter evenly into the prepared borcam. Bake in a preheated oven at 160°C (≈320°F) (approximately 320°F) (fan-assisted) for 30 minutes.

Step 4: Soak the Cake

Once the cake is baked, remove it from the oven. While still hot, pour 1.5 cups of room temperature milk evenly over the entire surface of the cake. The cake will quickly absorb the milk. Set aside to cool completely.

Step 5: Prepare Chocolate Sauce

In a saucepan, combine 1 packet of instant chocolate sauce mix and 2.5 cups of milk. Whisk continuously over medium heat until the sauce boils and thickens. Remove from heat and set aside to cool completely.

Step 6: Prepare Whipped Cream

In a separate mixing bowl, combine 2 packets of whipped cream powder (cream chantilly) and 2 tea glasses (approx. 200ml) of cold milk. Beat with a mixer until the cream is thick and forms stiff peaks.

Step 7: Assemble the Cake

Once the cake has cooled completely, spread the prepared whipped cream evenly over its surface using a spatula or pastry scraper. Ensure the cake is cold to prevent the cream from melting. Then, pour the completely cooled chocolate sauce over the whipped cream layer and spread it evenly.

Step 8: Chill and Serve

Place the assembled cake in the refrigerator and let it chill for at least 2 hours to set. Once chilled, cut the cake into desired pieces (the video shows 15 pieces). Garnish each piece with crushed hazelnuts before serving.

• Ensure the cake is completely cooled before adding the whipped cream to prevent melting.

• Make sure the chocolate sauce is completely cooled before pouring it over the whipped cream to avoid melting and mixing.

• Allow the cake to chill in the refrigerator for at least 2 hours for best texture and flavor.

• Garnish with shredded coconut or pistachio instead of hazelnuts.

• Add a layer of sliced bananas or strawberries between the cake and whipped cream for a fruity twist.