Balkan cakes with their many layers are a signature element of any gathering that requires a dessert. You know how the saying goes, “if the cake didn’t take hours to make what kind of domacica are you anyway” or something like that. 🙂 However, in this day and age, when lifestyles are fast-paced, coffee is enjoyed mostly on the go, and visits need to be pre-planned months in advance, bakeries are cranking out more and more of those cakes than home cooks, let’s be honest. But all is not lost. There are impressive desserts that can be made that are still delicious and acceptable, and all ahead of time. Enter Mokri Kolac.
As the name suggests, the name “Mokri Kolac” means “wet cake/dessert”. That doesn’t sound very appetizing, now does it? It’s a common issue I come across when translating names of desserts from my collection by the way. Some I dare not even try for fear of being cancelled. However, this one is less controversial. This dessert has a few different names: Mokri Kolac, Turski Mokri Kolac, Brzi Mokri Kolac, etc. Nevertheless, the common theme is the nature and moistness of this cake.
Resembling something like an American-style dump cake, this chocolate sponge is baked and then drenched in a rich chocolate sauce that absorbs into the cake. You may choose to top it off with walnuts or nothing it all – it’s meant to be something simple. This recipe is great for entertaining or contributing to a gathering. The fact that it needs to be made ahead takes away the stress of timing the baking/assembly relative to your event. Make it the day before you intend to serve it and enjoy it the next day in all its richness. I have yet to meet someone who doesn’t love this old-school dessert.
I hope you give this easy recipe a try really soon. If you do, please send me a message over on Instagram and let me know how you like it. For more desserts like this, don’t forget to check out my desserts section for recipes of all difficulties.
Mokri Kolac / Drenched Chocolate Squares
Course: Dessert6
servings30
minutes40
minutesA chocolate sponge cake drenched in a thick chocolate sauce that’s best served the next day.
Ingredients
- Sponge Cake
5 eggs
1 cup (200 g) granulated sugar
2 tablespoons vanilla sugar (2 kesice)
1 cup (200 ml) milk
1 cup (200 ml) oil
2 cups (240 g) all-purpose flour
1 tablespoon baking powder (1 kesica)
5 tablespoons (40 g) cocoa powder
1 teaspoon (3 g) instant coffee (I use Nescafe)
- Chocolate Sauce
3 cups (600 ml) milk
1/2 cup (100 ml) oil
1 cup (200 g) granulated sugar
1 tablespoon vanilla sugar (1 kesica)
5 tablespoons (40 g) cocoa powder
1 bar (100 g) semi-sweet or dark chocolate (I use Dorina)
- Optional
Walnuts (whole or ground)
Fresh berries
Directions
- Chocolate Sponge Cake
- Preheat over to 350 F/ 180 C. Grease and flour a 9×13 inch baking dish or one as close to these measurements as possible. Set aside.
- Using a hand or stand mixer, beat the eggs and sugars until foamy and thickened.
- To the eggs and sugar, add the milk, oil, and instant coffee. Whisk briefly.
- In a separate bowl, combine the remaining dry ingredients. Then add the dry ingredients to the wet ingredients 1/3 at a time until fully combined. Continue mixing on slow speed.
- When fully combined, pour the mixture into the prepared baking dish and bake until a toothpick comes out clean. Remove from the oven and set aside to cool.
- Chocolate Sauce
- In a medium saucepan over medium heat combine all the sauce ingredients and cook until fully melted. Allow the mixture to come to a boil.
- Once the mixture reaches a boil, reduce heat to medium-low and continue boiling for 15 minutes. This allows the mixture to thicken slightly.
- Turn off the heat and allow the mixture to cool for 15 minutes.
- Assembly
- Cut the sponge cake into desired square pieces in the baking dish.
- Next, pour the chocolate mixture slowly all over the cake, ensuring it is evenly distributed in the dish.
- Cover the desert with aluminum foil and place in the refrigerator overnight or for at least 4 hours.
- Before serving, top with fresh berries or walnuts.
