Muhallebi Dolgulu Kek | Jale's Turkish Delights

Custard-filled Chocolate Cake

Cake Ingredients:

3 Eggs
1 c. Sugar
1 c. Milk
1 c. Oil
1 T. Vanilla
¼ c. Cocoa
2 c. Flour
2 ½ tsp. Baking Powder

Custard Ingredients:

8 c. Milk
½ c. Flour
¼ c. Cornstarch
2 T. Vanilla
½ c. Butter
2 c. Sugar

Topping Ingredients:

16 oz. Cool Whip
Coconut Flakes
Pistachio Nuts, chopped

Mix together all cake ingredients until well blended.
Pour cake batter into a greased 9×13-inch baking pan (or one lined with parchment paper).
Bake at 350^oF until toothpick inserted in the center comes out clean (about 20 minutes).
While cake is baking: whisk together all custard ingredients in a medium pot on the stove over medium-high heat. It is important to whisk almost constantly to prevent sticking and burning on the bottom of the pot. Once the mixture begins to bubble, time for 5 minutes as you continue to stir. By now the custard should start to thicken. Remove from heat and allow to cool while you prepare the cake.
Once the cake has cooled to room temperature, cut 1-inch diameter holes into the cake. (I prefer to actually flip the cake out onto the counter or a cutting board to do this because the top of the cake has formed a slightly crusty layer, but the bottom will be soft and spongy allowing to make clean holes without damaging the cake. I actually used the spout from my juicer which is nice and round to easily cut the holes completely through the cake.) Refer to the pictures below, the holes should be only slightly apart and cut completely through the cake. Save each of the cake holes in a separate bowl. Place cake back into 9×13, right side up.
Gently pour half of the custard mixture over the cake so that each hole is completely full of custard. Allow to sit at room temperature until cooled. Then put plastic wrap tightly on top of pan and refrigerate for at least 4 hours until custard is completely set.
The remaining custard can be poured into parfait glasses or a nice trifle bowl with layers of the cake holes throughout. Allow to sit at room temperature until cooled. Then refrigerate for at least 4 hours until custard is completely set (Note: if they are in individual parfait glasses they will set much quicker).
Once fully chilled, remove your cake from the refrigerator and spread half of the Cool Whip evenly on top.
Use a sharp knife to cut your cake into pieces. (Cutting through the custard holes is ideal as this will give a striped look to each piece of cake.)
Garnish the top of each piece with Coconut Flakes and a small mound of chopped Pistachios in the center.
Spread remaining Cool Whip on the trifle dessert and garnish as you did the cake pieces.
Enjoy! This cake can be enjoyed immediately or left in the fridge overnight and served the following day.