The Famous Turkish Crying Cake (Chocolate)

The Turkish Crying Cake, or “Ağlayan Kek” in Turkish, is a rich, moist, and indulgent chocolate cake layered with whipped cream and topped with a luscious chocolate ganache. Its name comes from the way the chocolate ganache slightly melts over the cream layer, creating a beautiful “crying” effect. This dessert is a showstopper, perfect for special occasions or whenever you crave a decadent treat. Let’s dive into the steps to create this iconic and delicious cake!

Why Make the Turkish Crying Cake?

This cake is perfect for those who love the combination of light and fluffy cake with creamy layers and a rich chocolate topping. Each bite is a harmonious blend of moist chocolate genoise soaked in cocoa milk, airy whipped cream, and smooth dark chocolate ganache. The soaking process keeps the cake incredibly moist, while the contrasting layers provide a delightful texture that’s hard to resist.

Ingredients (Serves 12)

For the Genoese Cake:

  • 3 eggs
  • 3/4 cup (150 g) sugar
  • 1/3 cup (80 ml) oil (vegetable or canola)
  • 3/4 cup + 2 tablespoons (200 ml) milk
  • 1 sachet vanilla sugar (1/4 oz or 7 g)
  • 1 sachet baking powder (1/4 oz or 7 g)
  • 1/4 cup + 1 tablespoon (35 g) cocoa powder
  • 1 1/2 cups + 1 tablespoon (200 g) flour

For the Soak:

  • 3/4 cup + 2 tablespoons (200 ml) milk
  • 2 tablespoons cocoa powder

For the Whipped Cream:

  • 2 1/4 cups (540 ml) whole liquid cream, very cold
  • 1/4 cup (30 g) icing sugar

For the Chocolate Ganache:

  • 1 cup (240 ml) cream
  • 7 oz (200 g) dark chocolate

Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 6 g
  • Carbohydrates: 38 g
  • Dietary Fiber: 2 g
  • Sugars: 20 g
  • Fat: 31 g
  • Saturated Fat: 17 g
  • Cholesterol: 100 mg
  • Sodium: 80 mg

Step-by-Step Preparation

Step 1: Prepare the Mold

  1. Butter a 23 x 30 cm (9 x 12 inches) baking mold to prevent the cake from sticking. Ensure the entire bottom and sides are well-coated for easy removal of the cake later.

Step 2: Make the Genoese Cake

  1. Preheat your oven to 180ºC (350ºF).
  2. In a large mixing bowl, whisk together 3 eggs, 3/4 cup sugar, and 1 sachet of vanilla sugar vigorously for about 3-4 minutes until the mixture is pale and fluffy. This step incorporates air into the batter, which is essential for a light and airy cake.
  3. Add 3/4 cup + 2 tablespoons milk and 1/3 cup oil to the egg mixture. Mix well until combined.
  4. Sift in 1/4 cup + 1 tablespoon cocoa powder and mix until fully incorporated, ensuring there are no lumps.
  5. Sift in 1 1/2 cups + 1 tablespoon flour along with 1 sachet of baking powder. Gently fold these dry ingredients into the wet mixture until you obtain a smooth and homogeneous batter.
  6. Pour the batter into the prepared baking mold, spreading it evenly.
  7. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.

Step 3: Prepare the Soak

  1. While the cake is baking, prepare the soak. In a small saucepan, bring 3/4 cup + 2 tablespoons milk and 2 tablespoons of sifted cocoa powder to a boil. Stir continuously until the cocoa dissolves completely, creating a smooth chocolate mixture.

Step 4: Soak the Cake

  1. Once the cake is done baking, remove it from the oven and prick it all over with a fork. This allows the soak to penetrate deeply, ensuring a moist and flavorful cake.
  2. Pour the hot chocolate soak over the hot cake in about 4 batches, allowing the liquid to be absorbed each time before adding more. Let the cake cool completely on a wire rack.

Step 5: Prepare the Whipped Cream

  1. In a chilled mixing bowl, whip 2 1/4 cups of very cold whole liquid cream with 1/4 cup icing sugar until stiff peaks form. Using cold cream and equipment ensures the whipped cream holds its structure.
  2. Spread the whipped cream evenly over the cooled cake, smoothing the surface with a spatula. Place the cake in the refrigerator to set the whipped cream layer while you prepare the ganache.

Step 6: Make the Chocolate Ganache

  1. In a saucepan, bring 1 cup of cream to a boil. Once it reaches a boil, remove from heat.
  2. Add 7 oz of dark chocolate, broken into pieces, to the hot cream. Stir continuously until the chocolate melts completely and the ganache is smooth and glossy.
  3. Allow the ganache to cool to room temperature before proceeding to the next step. Cooling the ganache slightly will prevent it from melting the whipped cream layer.

Step 7: Finish the Cake

  1. Once the ganache has cooled, pour it over the whipped cream layer. Use a spatula to spread it evenly, ensuring full coverage of the whipped cream.
  2. Refrigerate the cake for at least 4 hours before serving. This chilling time allows all the layers to set and the flavors to meld together, creating the signature “crying” effect of the chocolate slightly melting over the cream.

Serving Tips

  • Slice the cake with a hot knife for clean cuts, wiping the knife between each slice.
  • Garnish with fresh berries, chocolate shavings, or a sprinkle of cocoa powder for an elegant presentation.

Storage Tips

  • Store any leftovers in the refrigerator, covered, for up to 3 days. The cake tastes even better as it sits, as the flavors continue to develop.

Enjoy this decadent and visually stunning Turkish Crying Cake with its layers of chocolate, cream, and ganache. It’s a delightful treat that’s sure to impress!