Chocolate Tart Cake Recipe

INGREDIENTS (my tart mold is 30 cm, measuring cup is 200 ml)

• 3 eggs
• 1 cup of granulated sugar
• Half a cup of milk
• Half a cup of vegetable oil
• 2.5 tablespoons of cocoa powder
• Half a packet of baking powder
• 1 cup of all-purpose flour
• For soaking: One teacup of syrup, milk, or fruit juice (I used leftover syrup from a dessert)

For the topping:

• 100 ml cream
• 200 grams of milk chocolate
• Fresh raspberries (or otherberries like strawberries, kiwi, etc.)
• Chopped almonds
• Optional: Pistachios from Gaziantep

INSTRUCTIONS

1. Start by preheating the oven to 180 degrees Celsius. Grease the tart mold with softened butter and dust it with flour. Flip the mold upside down and tap it a few times to remove excess flour. Set it aside.
2. In a mixing bowl, beat the eggs and granulated sugar on the highest speed of the mixer for 5 minutes. Then, add the milk and vegetable oil and continue beating on low speed.
3. Sift the flour, cocoa powder, and baking powder into the batter and mix on low speed until fully combined. Pour the batter into the prepared tart mold.
4. Bake in the preheated oven for about 30 minutes, checking for doneness.
5. Once baked, remove from the oven and let it rest for 10-15 minutes. Then, invert the tart onto a serving plate and let it cool completely.
6. After cooling, soak the tart with one teacup of syrup.
7. For the topping, melt the cream and milk chocolate using the double boiler method. Pour the mixture over the tart and let the cream set for about half an hour. Finally, decorate the top as desired with fresh raspberries, chopped almonds, and optionally, pistachios from Gaziantep.

Thank you to @lezizsofralar for the recipe.