Basbousa, a sweet semolina cake soaked in syrup, is a Middle Eastern favorite anda staple on every dessert table. Catering to those with a sweet tooth, we’re giving thismuch-loved classic a Hershey’s spin by adding the irresistible goodness of ourdecadent HERSHEY’S Cocoa Powder, Chocolate Syrup, Cookies ‘n’ CreamChocolate, and Milk Chocolate Chips.
Preheat the oven to 160℃ and line a 9-inch (23cm) round springform baking tin with baking paper.
To make the semolina sponge, whisk together eggs and sugar in a mixing bowl until smooth. Gradually add laban, oil, HERSHEY’S Cocoa Powder, and dry ingredients (semolina, flour, baking powder). Mix until a smooth batter is formed.
Pour the cake batter into the prepared baking tin and bake for 25 minutes or until a knife comes out clean.
Once the semolina sponge is ready, take it out and leave it to cool for 20 minutes at room temperature.
While you wait for the sponge to cool, prepare the chocolate milk (soaking syrup) by heating milk and HERSHEY’S Chocolate Syrup in a pan until warm.
Pour the chocolate milk onto the cooled semolina sponge, making sure it soaks up all the chocolatey goodness. Don’t be shy to use it all!
Carefully place the cake in the freezer for an hour, allowing it to cool completely before taking it out of the tin.
To make the topping, blend the HERSHEY’S Cookies ‘n’ Creme bars, and pistachios in a blender until perfectly crumbly.
For the final step, decorate the cake with the crumble, coconut flakes, and HERSHEY’S Milk Chocolate Chips (as needed).
Slice and serve!