today i would like to cook you something
which is funny one an
incredible tasty one and from Turkish to
English direct translation is
"Wet Cake" Wet Cake is this cocoa
chocolatey cake which is
incredibly moist kind of fudgy and in
Turkey
from children to elderly everyone loves
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it
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so actually this is a cake recipe and
i'm going to make this cake in such a
way that i
also want to show you the little details
and tips about making a good cake first
off we're going to use eggs and we're
going to use
four eggs to this for the egg smell to
go away
we need sugar and we have 200 grams of
sugar
and we just start why whisking the egg
and the sugar
what does this do two things one the
sugar takes away the smell of the egg
in a way kind of by whisking for a long
time it kind of cooks it and
the heavy smell of and eggs in some
cakes that goes away
first we start slow and we increase
secondly by whisking very hard with
light ingredients
it's gonna help to raise the whites the
size is now one-third and will
increase in size three times so this
will help the cake to rise
as you can see this is very yellow as i
continue it will turn to whiter
as you can see the mixture is much
whiter
and it's like green size but let's check
whether it's ready to check it what we
have to do
is try to make an like an infinite sign
or a ribbon
or an eight i start to make an eight but
it disappears
until i finish it what it has to do is
until you finish it you have to see the
eight
then it will deceptive so it's not
really it so i have to whisk it even
more
now let's check again and we see the
ribbon and that's done
now we're gonna continue adding the
liquids
so here i have a hundred milliliters of
milk and
130 milliliters of oil
this could be butter but it would be
heavier this is very nice smelling
hazelnut oil but you can use sunflower
you can
use anything also for some cakes like
the coconut oil
the burning point of coconut oil is i
think it's around 170 so
the cake is going to be baked in 180 and
i know lots of people use it but i have
questions about it i haven't researched
it yet
i'm like iffy about coconut oil i know
you asked these kind of questions so i
wanted to include that
so the liquids are in i'm continuing
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and the flour is 140 grams of flour you
can sift
it as well but not today i also include
10 grams of baking powder and 10 grams
of vanillin
in Turkey it's very rare and i know in
some parts of the world
you can use vanillin extract a teaspoon
would be enough but you can use the
powder one you can use
the actual pots but they are now very
expensive
and also three tablespoons of cocoa
powder
a pinch of salt always to carry out the
balance of
sweet and salty and so what i do
this time not on high but very low i mix
rest of the ingredients
so this is all done i clean the sides
one final time and one final mix
just this much not that once because i
don't want to ruin the
high egg whites so this goes on the side
i get my baking tin
it's a one with a ring it's easily
removable but you can use
anything this helps for me to put a lot
of sauce
and then when i take it out it's
beautiful but if you don't have if you
have an
ordinary pan you can also use it i get
the butter
i butter everywhere and then
i put a pinch of flour i move it around
because i buttered everywhere the flour
sticks in a very thin surface
i don't want it to be very thick that's
why i hit my hand
if it's very thick i will have like
white spots on the sides very thin like
this this is important
okay you see how bubbly it is this is
what we want
this smells so great you want to lick
what's left over
anyways now this goes to the oven this
is 180 degrees
top and bottom shelf is on without any
fan for the cake to easily rise look at
the
tray i have reversed it instead of this
it's here on the second rack this way
the cake really stands in the perfect
middle and it's easy to take it off and
on
because there isn't a hole this is how i
love using when i make a cake when i
have something
which i don't want to move a lot in the
oven so i'm not gonna
open the oven until it totally rises and
it's gonna
take around 40 minutes then after 40
minutes we're going to check whether the
cake is done
now we're gonna make the sauce i have
here 300 milliliters of
milk i have three heap tablespoon of
caster sugar
if you don't have it you can even use
normal sugars okay
and here i have two tablespoons of cacao
powder
actually this is a chocolate cake
without chocolate in a way
because it makes everything cheaper and
easier to find
then to this i'm gonna also add 200
milliliters of
cream this is 35 percent of fats
cream which is whipping cream this is
mint based cream
and what i'm gonna do i'm just gonna mix
it until it just bubbles and the sauce
will be ready
but you can say Refika you're making
this chocolate cake without chocolate
you're right what you can do instead of
cream and
this is 70 grams so like three packs of
chocolate like this could work
and also increase the milk from 300 to
350
or you can just do it like this in
Turkey people don't use it in this
traditional recipe but they also don't
use
cream but the cream gives it a great
shape if you don't have cream you can
use some butter
but the effect is not same so i'm just
going to add 70 grams
now sauce is also ready it started to
bubble
and that's what it means it's ready i
turn off the heat
i'm going to reheat it when the cake is
out of the oven so i get a
small break
now i'm gonna check my cake i'm gonna
like put a knife inside
oh it's clear if this is like as clear
as this
the cake is ready to go out
now what we're gonna do i want to have
small holes
like this i want to take would you like
to it's
quite hot perfect
and this goes to Burak no
and to other places i'm just making
holes like this
these are gonna be holes for the sauce
to flow
inside normally when you make sherbet
one of them should be cold and the other
one should be hot
why to make it crunchy but here we want
it soggy
we want it like mushy so both of them
are really hot
now slowly the cake will soak all the
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sauce
i can help it soak in a way like this
especially on the corners because
they're like shorter you can make holes
easier like this
and then how long do we have to wait
uh unfortunately at least two hours
for it to totally cool down what you do
every
like 10-15 minutes collect the
sauce on the side and drop it in the
middle
you can do incisions like this and then
add the sauce
now i can hear Bahar's salvation and how
she swallows them
can't i eat it like a hot cake it's not wet
enough
but Bahar you can eat this one yes
when we were small children while my mom
was trying to teach me how to make
pudding and etc and that was
like the ready-made ones we call this
Kazandibi which is the most tasty part
and should let me eat it so thank you
mama don't forget to time to time
distribute the sauce
to the top again now this is gonna go
on the side table for it to rest and
then after it totally cooled down
you can eat it but it's better if you
put it into the refrigerator
and let it totally cool and eat it with
an
ice cream that would be great
now that time has come ladies and
gentlemen
why did you put just one tea glass for
me
these are the very traditional small
ones one day i want to make a video
about
Turkish tea now are you ready
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someone also can eat the sides
so all the sides are like this
İnan this piece goes to you
can you see it here the sides Bahar
the wetness this is a very simple recipe
but its power comes from
actually this simplicity these parts are
the excessively wet ones
but also like the other cake parts are
also wet but not as much
so that's it now on top of this
the ice cream i love and the Oscar
goes to this beauty here
bit of sauce
he said
very good
[Applause]
this is why i love cooking this is why i
love
sharing i cannot find words to say
anything else the simplicity of this
cake is what lies in the beauty
this is the
spoon i have used
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yeah this is for you
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like desserts different kind of desserts
i have one recipe for you in here and
another one here take great care