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
Preheat your oven to 170°C 15 minutes before you begin.
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.
Add the milk and oil, then mix on low speed for just 30 seconds.
Using a sieve, sift the flour, cocoa powder, and baking powder over the wet ingredients.
Mix one last time on low speed, just until the dry ingredients are fully incorporated. Do not overmix.
Pour the batter into a pan greased with butter and floured. Bake the cake for 30 to 35 minutes.
When the cake is out of the oven, let it rest for 10 minutes, then drench it with the cold milk.
In a pot, mix the cocoa powder, cornstarch, flour, sugar, and milk on a cold stovetop.
Heat the mixture over low heat, stirring continuously until it thickens.
Turn off the heat and add the chocolate and vanilla. Stir until the chocolate is completely melted.
Pour the hot cream directly over the cake.
Let the cake cool completely at room temperature, then transfer it to the refrigerator for at least two hours.
Just before serving, sprinkle the crushed biscuits over the top. Serve the cake chilled.
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