Who can say no to a cocoa cake with a rich, even liquid cream in the middle, a cake with cocoa and a dark chocolate ganache on top? In the recipe, it is free to make a little bit of mischief and change the milk and cocoa ratio of chocolates and even add a piece of red pepper to ganache or cocoa. It doesn't matter if it's tea or coffee, my cake should be with cocoa.

Put the egg and powdered sugar in a deep mixing bowl. Mix with a mixer at high speed until the granulated sugar is completely dissolved. After adding the milk, sunflower oil and melted butter, continue mixing. Add the grated lemon peel.

After adding the sifted flour, baking powder and cocoa, mix the cake mix with a spatula. Approximately 28 cm. After greasing a cake mold with a clamp diameter with butter, transfer the cake mix into it. Smooth the top with a spatula and bake in a preheated 170 degree oven for 45 minutes.

For the intermediate cream of the cake; After chopping it into small pieces, melt the white chocolate that you take into a glass bowl on a pan of boiling water in a double boiler style. Whisk the melted white chocolate, which you have kept warm for a short time, with the addition of liquid cream, at high speed for a long time. Put it in the fridge to cool.

For the dark chocolate ganache that you will spread; Warm the cream you take in a small saucepan over low heat. Make sure that the cream does not reach its boiling point. Add dark chocolate chips to the warmed cream and mix constantly with the help of a whisk to melt. After it reaches room temperature, mix it with a mixer at high speed to get a consistency.

Take the cake from the oven out of the mold. After letting it cool down at room temperature, cut it in half with a cake wire or a sharp knife. Place the base of the cake on a large serving plate. Spread the cream mixture you have prepared on it generously. Let it overflow the edges. Cover the other cake layer.