🇧🇷 Isamara Amâncio
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Recipe for an incredibly flavorful chocolate cake, served with a hot sauce and finished with a creamy fudge (brigadeiro) frosting.
Recipe Video
Ingredients
- 3units de Eggs
- 1,5cup de Granulated SugarSubstitui por: açúcar cristal, açúcar demerara
- 1cup de OilSubstitui por: manteiga, margarina
- 1cup de 50% Cocoa Powder
- 1level tablespoon de Baking Powder
- 1level teaspoon de Baking Soda
- 2cups de All-Purpose Flour
- 1,5cup de Hot Water
- Butter (for greasing)
- All-Purpose Flour (for dusting)
- 1/2cup de 50% Cocoa Powder
- 2level tablespoons de Butter
- 1/2cup de Sugar
- 2cups de Milk
- 1can/box de Sweetened Condensed Milk
- 1/4cup de 50% Cocoa Powder
- 2level tablespoons de Butter
- 2boxes/containers de Heavy Cream
- 80g de Semi-sweet Chocolate
- Sprinkles opcional
Instructions
Whisk the three eggs in a bowl for about one minute.
Add the granulated sugar and whisk for another minute.
Dica: You can use cane sugar or turbinado sugar instead of granulated.
Add the oil and whisk the mixture for another minute.
Dica: If you don't have oil, use butter or margarine.
Sift the 50% cocoa powder into the mixture.
Dica: The cocoa powder should be sifted.
Add the level baking powder and the level baking soda.
Add the two cups of all-purpose flour (without leavening) alternating with one and a half cups of very hot water (not boiling).
Dica: The water should be very hot, steaming a lot, but not quite boiling.
Gently mix the ingredients and beat the batter for one more minute until smooth.
Dica: The batter will be very runny.
Pour the batter into a baking pan (approximately 9.5 in x 13.8 in x 2 in deep) previously greased with butter and dusted with all-purpose flour.
Bake in a preheated electric oven at 340°F (with top and bottom elements on) or in a conventional oven at 350°F, for approximately 30 minutes, or until a skewer inserted comes out clean.
Dica: Bake until a skewer inserted in the center comes out completely clean.
While the cake cools, prepare the sauce: dissolve the 50% cocoa powder in half of the milk in a saucepan.
Dica: If using chocolate drink mix instead of cocoa powder, use double the amount and reduce or eliminate the sugar.
Add the sugar, butter, and the rest of the milk to the pan and bring to a medium heat until the sauce boils for about 3 minutes.
Poke holes all over the baked cake with a fork and pour the hot sauce over the entire surface.
Prepare the frosting: combine the sweetened condensed milk, 50% cocoa powder, butter, and semi-sweet chocolate in a separate saucepan.
Dica: The cocoa powder can be substituted with double the amount of chocolate drink mix, but adjust the sugar if necessary.
Add the two containers of heavy cream and cook over medium heat, stirring until the fudge reaches a point where it forms a trail when stirred and takes time to smooth out.
Dica: The ideal consistency is when the mixture pulls away from the bottom, but is still very creamy.
Spread the fudge frosting over the cake that has already received the sauce.
Dica: This frosting is not excessively sweet.
Finish by sprinkling sprinkles on top and serve the cake, which turns out very structured, moist, and light.
Dica: This batter is versatile and can be used for decorated cakes, cakes in a jar, or other desserts.
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