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HERSHEY'S Basbousa Chocolate Milk Cake

Details

Time
2 hours
Skill Level
Intermediate
Yields
1 whole cake is good for 8 people

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.

Ingredients & Directions

Prep Time
20 minutes

Ingredients

READY TO MAKE THIS RECIPE

Step-By-Step Directions

1

Preheat the oven to 160℃ and line a 9-inch (23cm) round springform baking tin with baking paper.

2

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.

3

Pour the cake batter into the prepared baking tin and bake for 25 minutes or until a knife comes out clean.

4

Once the semolina sponge is ready, take it out and leave it to cool for 20 minutes at room temperature.

5

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.

6

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!

7

Carefully place the cake in the freezer for an hour, allowing it to cool completely before taking it out of the tin.

8

To make the topping, blend the HERSHEY’S Cookies ‘n’ Creme bars, and pistachios in a blender until perfectly crumbly.

9

For the final step, decorate the cake with the crumble, coconut flakes, and HERSHEY’S Milk Chocolate Chips (as needed).

10

Slice and serve!