Turkish Borcam Chocolate Cake
Ingredients
Cake
- 4 eggs
- 1 tea glass sugar
- 1/2 tea glass milk
- 1 tea glass flour
- 2 heaping tablespoons cornstarch
- 1 packet baking powder
- 1 packet vanilla
- 3 tablespoons cocoa
Ganache
- 200 ml heavy cream
- 1 tablespoon butter
- 80g milk chocolate
- 80g dark chocolate
Pastry cream
- 600 ml milk
- 1 tea glass flour
- 1 tea glass sugar
- 1 heaping tablespoon cornstarch
- 1 egg yolk
- 50g butter
- 1 packet vanilla
Cake soaking
- 1 cup milk
Toppings
- Flaked almonds
- Coconut
- 4 bananas
Preparation
Beat the eggs and sugar until white.
Add all the cake ingredients and mix well.
Grease a baking dish and pour the mixture into it.
Bake in a preheated oven at 180°C for 20-25 minutes, checking for doneness.
While the cake is baking, prepare the ganache: heat the cream almost to a boil, remove from heat, add butter and chocolates, and stir until melted. Set aside to cool.
Prepare the pastry cream: mix all ingredients except butter and vanilla, cook until thickened, remove from heat, add butter and vanilla, and stir until melted. Set aside.
After baking, let the cake cool for 10 minutes.
Poke holes in the cake with a fork and pour 1 cup of milk over it; allow it to absorb.
Once the milk is absorbed, layer the pastry cream, ganache, and toppings on the cake.
Chill in the refrigerator for at least 2 hours before serving.
