Wet Chocolate Cake (Çikolatalı Islak Kek)

Whip the eggs and sugar together until light and fluffy.

Add the vegetable oil and milk, mix well.

Add the flour, cocoa, baking powder, and vanilla. Whip until you have a smooth, even batter.

Pour the batter into a greased pan about 30×22 cm. Bake in a preheated 180°C oven without convection for about 15–16 minutes. Always check doneness with a wooden skewer.

In a saucepan, combine the milk, cocoa, vegetable oil, and sugar. Cook, stirring, until it comes to a boil.

Once it boils, pour off 1.5 cups of the hot sauce into a separate bowl.

Add the dark chocolate to the hot sauce you just set aside and stir until completely melted.

Take the cake out of the oven and let it rest for 10–15 minutes. Poke small holes all over the top with a toothpick.

First, evenly pour the warm sauce (the one without chocolate) over the cake.

Once the cake has absorbed the first sauce, spread the chocolate sauce on top.