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Bolo de cenoura com cobertura de chocolate
Carrot cake with chocolate topping
Brazilian carrot cake: a fluffy orange sponge with a crackly-topped chocolate glaze
Bolo de cenoura is the most loved homemade cake in Brazil, served with coffee at the afternoon lanche all over the country. It's nothing like the spiced, nutty carrot cake of the UK and US: raw carrots are blended smooth with eggs and oil, giving a bright orange, light and moist sponge, finished with a thick chocolate topping that sets with a thin crust. Chef's tip: blend the carrots with the eggs and oil until completely smooth, with no visible bits, and pour the chocolate topping over while the cake is still warm. The topping soaks in a little and sets with the shiny, crackly casquinha (crust) Brazilians love.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the cake
- 10 ½ oz carrotsabout 3 medium, peeled and roughly chopped
- 3 eggs
- ¾ cup sunflower oil
- 10 ½ oz caster sugar
- 10 ½ oz plain flour
- 1 tbsp baking powder
- 1 pinch salt
- ⅓ oz butterfor the tin
For the chocolate topping
- 1 ⅜ oz butter
- 1 ¾ oz cocoa powder
- 5 ½ oz caster sugar
- ½ cup whole milk
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Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan). Grease a 22 × 30 cm baking tin with the ⅓ oz butter and dust with flour.
Step 2: Blend the 10 ½ oz carrots, 3 eggs and ¾ cup sunflower oil on high for 2–3 minutes, until completely smooth and bright orange, like a thick juice. Add the 10 ½ oz caster sugar and blend 30 seconds more.
Step 3: Sift the 10 ½ oz plain flour, 1 tbsp baking powder and 1 pinch salt into a large bowl. Pour in the carrot mixture and fold with a whisk just until no dry flour remains. Overmixing makes the cake tough.
Step 4: Pour into the tin and bake for 35–40 minutes, until well risen and golden, and a skewer in the centre comes out clean. Don't open the oven in the first 25 minutes or it may sink.
40 minStep 5: While the cake bakes, put the 1 ⅜ oz butter, 1 ¾ oz cocoa powder, 5 ½ oz caster sugar and ½ cup whole milk in a small pan. Bring to the boil over a medium heat, stirring, then cook for 4–5 minutes until it thickens slightly and coats the back of a spoon thickly. It sets as it cools, so don't take it too far.
6 minStep 6: Prick the warm cake all over with a fork and pour the hot topping over, spreading it to the edges. Leave for at least 30 minutes to set into a glossy, slightly crackly layer before cutting into squares.
30 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 5 g
- Carbs
- 60 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bolo de cenoura com cobertura de chocolate take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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