Ağlayan Kek, or “Crying Cake,” is a beloved Turkish dessert that’s every chocolate lover’s dream. A dense but light chocolate cake soaked with milk, topped with whipped cream, and finished with a silky chocolate ganache that gently melts into every bite. It’s simple, comforting, and one of those desserts that’s even better after a few hours in the fridge.

INGREDIENTS YOU’LL NEED

Eggs & sugar: Whipped together to create a light, airy base for the chocolate cake.
Oil: Keeps the cake soft and tender without making it heavy.
Milk: Adds moisture and richness to the cake, with extra milk used to soak the baked sponge.
Self-rising flour: Provides structure while keeping the cake light and fluffy.
Natural cocoa powder: Gives the cake its rich chocolate flavor and color (I use the Hershey brand)
Hot water: Helps bring out the cocoa flavor
Heavy cream: Whipped into a creamy topping and used to make the ganache.
Mascarpone: Optional, but adds richness and helps stabilize the whipped cream.
Powdered sugar: Sweetens the whipped cream while keeping it smooth.
Semisweet chocolate: Combined with heavy cream to create a smooth, glossy ganache to finish the cake.

TIPS

Beat the eggs and sugar until light and fluffy to create a lighter texture in the finished cake.
Once the dry ingredients are added, mix just until everything is combined.
Add the hot water gradually to helps loosen the batter and bring the chocolate flavor from the cocoa powder out.
Poke holes throughout the cake and slowly pour the milk over the surface so it absorbs evenly (use warm milk as it soaks in better)
Cool the cake completely before adding the whipped cream.
Use COLD heavy cream and mascarpone (if using). Sift powdered sugar for a lump-free whipped cream.
Let the ganache cool slightly before pouring. It should be warm and pourable, but not hot enough to melt the whipped cream.
Allow the ganache to set in the fridge for 15-30 minutes, or longer, before cutting and serving.

Et Voilà… Happy Baking!

AĞLAYAN KEK (TURKISH CRYING CAKE)

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Ingredients

CHOCOLATE CAKE

2 eggs
100 g sugar
55 mL oil
110 mL milk
140 g self rising flour
1 tsp baking powder
30 g natural cacao powder
75 mL hot water
130 mL milk, for soaking

WHIPPED CREAM

250 mL cream
75 g mascarpone, optional
50 g powdered sugar

GANACHE

100 g semisweet chocolate
100 mL cream

Method

Make the cake

Preheat your oven to 350°F/ 180°C. Grease and line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk together the eggs and sugar until light and fluffy.
Mix in the oil and 110mL of milk.
Sift in the self-rising flour, baking powder and cocoa powder, then fold gently until smooth.
Gradually pour in the hot water, stirring continuously to maintain a smooth batter.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick in the center comes out clean.
Let it cool for 10mins. Make holes in the cake with a fork and slowly pour 130mL of milk over the cake to soak. Cover and refrigerate for an hour.

Make the whipped cream

In a bowl, whip the heavy cream, mascarpone (if using), and powdered sugar until stiff peaks form.
Spread an even layer of whipped cream over the cooled cake.
Refrigerate for 4hrs but preferably overnight.

Make the ganache

Heat the heavy cream in a small saucepan until it just starts to simmer. Pour over the chocolate, and let sit for 2 minutes. Stir until smooth (microwave if needed).
Let the ganache cool slightly, then pour over the whipped cream and spread evenly.
Refrigerate for 15mins or until the chocolate is fully set before cutting in.