Sultan’s Cake
Sultan’s Cake
Description
Make this stunning Sultan's Cake at home with a tender chocolate sponge, drenched in milk and topped with a rich, creamy chocolate custard. This cake is a perfect dessert for any occasion.
Ingredients
⇵
For the Cake
For Soaking the Cake
For the Cream
For Topping
Instructions
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Preheat your oven to 170°C 15 minutes before you begin.
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In a mixing bowl or blender, whip the eggs, sugar, and vanilla on high speed for at least 5 minutes, until the mixture is light, fluffy, and has doubled in volume.
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Add the milk and oil, then mix on low speed for just 30 seconds.
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Using a sieve, sift the flour, cocoa powder, and baking powder over the wet ingredients.
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Mix one last time on low speed, just until the dry ingredients are fully incorporated. Do not overmix.
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Pour the batter into a pan greased with butter and floured. Bake the cake for 30 to 35 minutes.
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When the cake is out of the oven, let it rest for 10 minutes, then drench it with the cold milk.
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In a pot, mix the cocoa powder, cornstarch, flour, sugar, and milk on a cold stovetop.
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Heat the mixture over low heat, stirring continuously until it thickens.
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Turn off the heat and add the chocolate and vanilla. Stir until the chocolate is completely melted.
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Pour the hot cream directly over the cake.
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Let the cake cool completely at room temperature, then transfer it to the refrigerator for at least two hours.
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Just before serving, sprinkle the crushed biscuits over the top. Serve the cake chilled.
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