Irresistible Brazilian Carrot Cake with a Silky Chocolate Finish
Recipe
Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
4 large eggs
2 cups grated carrots
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup heavy cream
1/2 cup dark chocolate, chopped
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, mix together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk together the eggs and vegetable oil until smooth. Add in the grated carrots and vanilla extract, and stir until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth and well combined.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the chocolate glaze. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth and glossy.
Once the cake has cooled completely, pour the chocolate glaze over the top and allow it to set before slicing.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 320 | Servings: 8 slices