Ingredients

For the cake

200g

light brown sugar

250g

plain flour

medium eggs, at room temperature

200ml

unflavoured oil

200ml

milk/any milk of your choice

1tsp

organic vanilla extract

4 tablespoons

dark cocoa powder

1 teaspoon

baking powder

Fresh strawberries/seasonal fruit, for decoration (optional)

For the chocolate sauce

3 tablespoons

dark cocoa powder

A pinch

sea salt

100ml

unflavoured oil

150g

light brown sugar

150ml

double cream

200g

dark chocolate chips

"If there’s one Turkish cake that stands out from all the rest, it just has to be this iconic islak kek, translated to the wet cake. It may not sound as good as it looks and tastes but you must try this recipe for it epitomises Turkish sweet treats in general, sticky, moist, rich and oh so tender!"

Many thanks to Nikibakes for the delicious recipe.

Method

Preheat your oven to 180°C and line your brownie tin with greaseproof paper, set aside. Next, in a large bowl whisk together the eggs and sugar on a high speed, this will take about 5 minutes. Add your oil, milk, and vanilla and whisk again for just another couple of minutes.
Next, add in all your dry ingredients and beat for a few more minutes until the ingredients are well incorporated. Pour into your baking dish and bake for 40 minutes or until a toothpick comes out clean once inserted into the centre of the cake.
Whilst the cake is baking, make the sauce by heating a small saucepan over medium-high heat and mixing in all of your ingredients apart from the chocolate chips with a whisk. Once the liquid has come to a simmering point, turn the heat off and add in your chocolate chips and whisk well, it should be nice and thick and glossy now, ready for your cake!
Once your cake is ready, slice it up while it’s still in the baking dish and pour over the warm sauce on the hot cake right away as this will absorb the sauce better. Serve after a minimum of 2 hours and garnish with fresh strawberries or seasonal fruits. Afiyet Olsun!