Kakaolu Kardelen Pastası
Equipment
Ingredients
Cake Base
egg (large)
4 piece
granulated sugar
200 g
water (lukewarm)
60 ml
sunflower oil
60 ml
yogurt
100 g
all-purpose flour (sifted)
180 g
cocoa powder (sifted)
24 g
baking powder
12 g
vanillin
2 g
salt (pinch)
1 g
Cake Soak
milk
720 ml
cream (liquid)
200 ml
vanillin
2 g
powdered sugar
10 g
Chocolate Pudding
milk
1000 ml
all-purpose flour
24 g
corn starch
24 g
cocoa powder
24 g
granulated sugar
200 g
vanillin
2 g
dark chocolate
70 g
butter
15 g
Cream Filling
cream (liquid)
200 ml
cream cheese
100 g
Decoration
cocoa powder
5 g
pistachio (chopped)
30 g
dark chocolate (grated)
20 g
Instructions
Prepare cake base
Whip eggs and sugar until fluffy and pale, about 6-7 minutes.
Add wet ingredients
Mix in water, oil, and yogurt briefly until combined.
Incorporate dry ingredients
Fold in sifted flour, cocoa, baking powder, vanillin, and salt using a spatula.
Bake the cake
Pour batter into parchment-lined baking dish and bake at 175°C for 20-25 minutes.
Prepare cake soak
Mix milk, cream, vanillin, and powdered sugar until sugar dissolves.
Soak the cake layers
Cut cooled cake horizontally in half and soak both layers with milk mixture.
Cook chocolate pudding
Cook milk, flour, starch, cocoa, sugar, vanillin, chocolate, and butter until thickened.
Cool the pudding
Allow chocolate pudding to cool completely before whipping.
Whip the cream filling
Whip cooled pudding with cream and cream cheese until silky smooth.
Assemble the cake
Layer soaked cake with chocolate cream, sprinkle with chocolate drops and pistachios.
Finish and decorate
Top with remaining cream, dust with cocoa, sprinkle pistachios, and optional grated chocolate.
Original recipe
Storage
Store covered in refrigerator. Best consumed within 3 days. Can be frozen for up to 1 month.
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