Islak Kek (Moist Chocolate Cake)
Islak Kek (Moist Chocolate Cake)
Ingredients
For the Cake
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
For Serving (Optional)
- as needed shredded coconut, for garnish
- as needed chopped pistachios, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar and large eggs. Using an electric hand mixer, beat them together on medium-high speed until the mixture is light in color, thick, and frothy, about 3-4 minutes.
⏱️ 4 min
- 3
Reduce the mixer speed to low. Gradually add the vegetable oil, milk, unsweetened cocoa powder, all-purpose flour, baking powder, and vanilla extract to the egg mixture. Mix until just combined and smooth, being careful not to overmix. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
Pour the chocolate batter evenly into the prepared 9x13 inch baking pan.
⏱️ 1 min
- 5
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
⏱️ 35 min•🌡️ 350
- 6
While the cake is cooling, prepare the chocolate glaze. In a medium saucepan, combine the milk, vegetable oil, granulated sugar, and unsweetened cocoa powder. Whisk all ingredients together until well combined.
⏱️ 3 min
- 7
Place the saucepan over medium heat and bring the mixture to a gentle boil, whisking occasionally to prevent sticking. Once boiling, remove from heat and let the glaze cool completely to room temperature. This will take at least 30 minutes.
⏱️ 35 min
- 8
Once the cake has cooled, use a knife to cut the cake into individual serving pieces directly in the pan. This will help the glaze soak in more effectively.
⏱️ 2 min
- 9
Pour the cooled chocolate glaze evenly over the entire surface of the cut cake. Use a spoon or spatula to gently spread the glaze and ensure it covers all pieces and seeps into the cuts.
⏱️ 5 min
- 10
For best results and maximum moisture, cover the cake and let it rest in the refrigerator overnight (at least 8 hours). This allows the glaze to fully absorb into the cake, creating an incredibly moist and flavorful dessert.
⏱️ 480 min - 11
Serve chilled, garnished with shredded coconut or chopped pistachios, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Islak Kek (Moist Chocolate Cake)
For the Cake
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
For Serving (Optional)
- as needed shredded coconut, for garnish
- as needed chopped pistachios, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar and large eggs. Using an electric hand mixer, beat them together on medium-high speed until the mixture is light in color, thick, and frothy, about 3-4 minutes.
⏱️ 4 min - 3
Reduce the mixer speed to low. Gradually add the vegetable oil, milk, unsweetened cocoa powder, all-purpose flour, baking powder, and vanilla extract to the egg mixture. Mix until just combined and smooth, being careful not to overmix. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 4
Pour the chocolate batter evenly into the prepared 9x13 inch baking pan.
⏱️ 1 min - 5
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
⏱️ 35 min•🌡️ 350 - 6
While the cake is cooling, prepare the chocolate glaze. In a medium saucepan, combine the milk, vegetable oil, granulated sugar, and unsweetened cocoa powder. Whisk all ingredients together until well combined.
⏱️ 3 min - 7
Place the saucepan over medium heat and bring the mixture to a gentle boil, whisking occasionally to prevent sticking. Once boiling, remove from heat and let the glaze cool completely to room temperature. This will take at least 30 minutes.
⏱️ 35 min - 8
Once the cake has cooled, use a knife to cut the cake into individual serving pieces directly in the pan. This will help the glaze soak in more effectively.
⏱️ 2 min - 9
Pour the cooled chocolate glaze evenly over the entire surface of the cut cake. Use a spoon or spatula to gently spread the glaze and ensure it covers all pieces and seeps into the cuts.
⏱️ 5 min - 10
For best results and maximum moisture, cover the cake and let it rest in the refrigerator overnight (at least 8 hours). This allows the glaze to fully absorb into the cake, creating an incredibly moist and flavorful dessert.
⏱️ 480 min - 11
Serve chilled, garnished with shredded coconut or chopped pistachios, if desired.
⏱️ 1 min