The Famous Turkish Crying Cake (Chocolate)

Indulge in the rich, moist, and chocolaty delight of the famous Turkish Crying Cake. This decadent dessert, with its layers of genoese, cocoa soak, whipped cream, and chocolate ganache, is sure to impress. Let’s get baking!


For the Genoese Cake:

  • 3 eggs
  • 3/4 cup sugar
  • 1/3 cup oil
  • 3/4 cup + 2 tablespoons milk
  • 1 sachet vanilla sugar (1/4 ounce)
  • 1 sachet baking powder (1/4 ounce)
  • 1/4 cup + 1 tablespoon cocoa powder
  • 1 1/2 cups + 1 tablespoon flour

For the Soak:

  • 3/4 cup + 2 tablespoons milk
  • 2 tablespoons cocoa powder

For the Whipped Cream:

  • 2 1/4 cups whole liquid cream
  • 1/4 cup icing sugar

For the Chocolate Ganache:

  • 1 cup cream
  • 7 ounces dark chocolate


  1. Prepare the Mold:
    • Butter a 23 x 30 cm (9 x 12 inches) baking mold.
  2. Make the Genoese Cake:
    • In a large bowl, whisk together 3 eggs, 3/4 cup sugar, and 1 sachet of vanilla sugar vigorously for 3-4 minutes until pale and fluffy.
    • Add 3/4 cup + 2 tablespoons milk and mix well.
    • Add 1/3 cup oil and a pinch of salt, then mix again.
    • Sift in 1/4 cup + 1 tablespoon cocoa powder and mix until well incorporated.
    • Sift in 1 1/2 cups + 1 tablespoon flour and 1 sachet of baking powder, then whisk until you obtain a smooth and homogeneous batter.
    • Pour the batter into the buttered mold.
    • Bake in the oven at 180ºC (350ºF) for 20 minutes.
  3. Prepare the Soak:
    • When the cake is almost done baking, bring 3/4 cup + 2 tablespoons milk and 2 tablespoons sifted cocoa powder to a boil.
    • Stir until the cocoa dissolves completely.
  4. Soak the Cake:
    • Remove the cake from the oven and prick it all over with a fork.
    • Pour the hot chocolate mixture over the hot cake in 4 batches, allowing the liquid to be absorbed each time.
    • Let the cake cool completely.
  5. Prepare the Whipped Cream:
    • Whip 2 1/4 cups of very cold whole liquid cream with 1/4 cup icing sugar until stiff peaks form.
    • Spread the whipped cream evenly over the cooled cake.
    • Smooth the surface and refrigerate the cake to set the whipped cream.
  6. Make the Chocolate Ganache:
    • Bring 1 cup of cream to a boil.
    • Remove from heat and add 7 ounces of dark chocolate. Stir until the chocolate melts and the mixture is smooth.
    • Allow the ganache to cool completely.
  7. Finish the Cake:
    • Pour the cooled ganache over the whipped cream layer, spreading it evenly.
    • Refrigerate the cake for at least 4 hours before serving to allow all the flavors to meld.


This rich and moist Turkish Crying Cake is perfect for any occasion. Serve it chilled and enjoy the layers of delightful flavors and textures.

Nutritional Information (Approximate per serving):

  • Calories: 300
  • Carbohydrates: 35g
  • Protein: 4g
  • Fat: 18g
  • Fiber: 3g
  • Vitamins and Minerals: Rich in calcium and iron

Popular Questions:

1. Can I use different types of chocolate for the ganache?

  • Yes, you can use milk chocolate or white chocolate instead of dark chocolate if you prefer a sweeter taste.

2. How do I store this cake?

  • Store the cake in the refrigerator, covered, for up to 3 days. This helps maintain its freshness and moisture.

3. Can I make this cake in advance?

  • Absolutely! In fact, this cake tastes even better the next day as the flavors have more time to meld.

4. What can I use instead of whipped cream?

  • You can use a dairy-free whipped topping if you prefer or even mascarpone cheese mixed with a bit of sugar for a richer taste.

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