Learn How to Make a Fluffy and Moist Brazilian Chocolate Cake

Hi everyone! Today I’m going to share with you the secret to the best chocolate cake ever, courtesy of the wonderful Letícia. It’s fluffy, it’s moist, and best of all: it’s easy to make. Now, let’s get straight to the point and find out how to make this marvel.

Ingredients:

• 4 eggs
• 2 cups of sugar (refined or granulated) – 400 grams (14.1 oz)
• 1 cup of cocoa powder or chocolate powder – 120 grams (4.2 oz)
• 1 cup of hot water – 240 ml (8 oz)
• 1 cup of oil (soybean or sunflower) – 240 ml (8 oz)
• 2 cups of all-purpose flour – 240 grams (8.5 oz)
• 1 tablespoon of baking powder – 15 grams (0.5 oz)
• 1 teaspoon of baking soda (optional) – 5 grams (0.17 oz)
• 1/2 cup of cornstarch – 60 grams (2.1 oz)

Brigadeiro Frosting:

• 1 can of sweetened condensed milk – 395 grams (14 oz)
• 4 tablespoons of cocoa powder – 40 grams (1.4 oz)
• 2 tablespoons of butter – 28 grams (1 oz)
• 1 small carton of heavy cream – 200 ml (6.8 oz)

Extra Chocolate Syrup:

• 1 cup of whole milk – 240 ml (8 oz)
• 1 small carton of heavy cream – 200 ml (6.8 oz)
• 4 tablespoons of cocoa powder – 40 grams (1.4 oz)
• 4 tablespoons of sugar – 80 grams (2.8 oz)
• 2 tablespoons of butter – 28 grams (1 oz)

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a blender, blend the eggs, sugar, cocoa powder, hot water, and oil for about 5 minutes until smooth.
3. Transfer the mixture to a bowl and gently fold in the flour, baking powder, baking soda (if using), and cornstarch.
4. Pour the batter into a greased baking pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the brigadeiro frosting: in a saucepan, mix the sweetened condensed milk, cocoa powder, butter, and heavy cream. Cook over medium-high heat until it reaches a thick, fudgy consistency.
6. For the extra chocolate syrup: in another saucepan, combine the whole milk, heavy cream, cocoa powder, sugar, and butter. Cook over medium heat until it boils, maintaining a consistency similar to hot chocolate.
7. After baking, pour the extra chocolate syrup over the hot cake.
8. Cover the cake with the brigadeiro frosting.
9. Finish as desired, possibly using sprinkles or according to your preference.
10. Serve warm or cold, as you like.

Notes:

• The extra chocolate syrup is optional and can be adjusted to taste.
• Store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days, covered with aluminum foil or plastic wrap to prevent drying out.