Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup hot water
- 1 teaspoon vanilla extract
- 1 cup kaymak (Turkish clotted cream)
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Spatula
- Cake leveler or serrated knife
- Pastry bag with a round tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, vegetable oil, hot water, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth.
4. Pour the batter evenly into the prepared cake pans.
5. Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
7. Once the cakes are cool, level them with a cake leveler or a serrated knife.
8. Place one cake layer on a serving plate or cake stand. Spread the kaymak evenly over the top of the cake layer, leaving a 1/2-inch border around the edge.
9. Place the second cake layer on top of the kaymak layer.
10. Fill a pastry bag fitted with a round tip with the remaining kaymak. Pipe the kaymak in a decorative pattern on top of the cake.
11. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 21g
Carbohydrates: 45g
Protein: 5g
Sodium: 230mg
Sugar: 32g
Substitutions for ingredients:
- Kaymak can be substituted with whipped cream or mascarpone cheese.
Variations:
- Add chopped nuts or chocolate chips to the cake batter for added texture.
- Use different flavors of extract, such as almond or peppermint, for a different flavor profile.
Tips and tricks:
- Make sure the kaymak is at room temperature before spreading it on the cake.
- Chill the cake in the refrigerator before piping the kaymak on top to prevent it from melting.
- Use a cake leveler or serrated knife to level the cake layers for a more even cake.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Garnish the cake with fresh berries or chocolate shavings.
Pairings:
- Serve the cake with a cup of Turkish coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of hot water in the recipe.
Food safety advice:
- Make sure to properly store the cake in the refrigerator to prevent spoilage.
- Use clean utensils and equipment when preparing the cake to prevent contamination.
Food history:
Kaymak is a traditional Turkish dairy product that is made by boiling milk and skimming off the cream that rises to the top. It is often used as a topping for desserts and pastries.
Flavor profiles:
This cake has a rich chocolate flavor with a creamy kaymak filling.
Serving suggestions:
Serve this cake as a dessert after a Turkish-inspired meal.
Related Categories
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Region: Turkish
Taste: Rich, Decadent, Sweet, Chocolatey, Creamy