Brazilian Chocolate Cake takes your desserts to a new place!
*Nescau is a version of sweetened cocoa powder created by Nestle for Brazil, and can be found in any Brazilian store or online. You can substitute Nesquick, using the same amount.
Ingredients
- For the Cake:
- 1 1/3 cup plus 1 tablespoon (200g) all-purpose flour
- 3/4 cup (105 g) Nescau (*)
- 1 teaspoon (4g) baking powder
- 1/8 teaspoon salt
- 1 stick (8 tablespoons, 115g) unsalted butter, at room temperature
- 1/2 cup (100g) sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup (250ml) whole milk
- For the Glaze:
- 3/4 cup (200g) heavy cream
- 6 oz (170g) bittersweet chocolate, finely chopped
Preparation
- 1 Make the Cake:
- 2 Preheat the oven to 350˚F.
- 3 Whisk together the flour, nescau, baking powder, and salt.
- 4 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy and smooth, about 4 minutes, scraping the sides of the bowl as needed.
- 5 Add the egg, and beat for one minute more, then beat in the vanilla.
- 6 Reduce the speed to low, then add half of the milk, then half of the flour mixture; repeat with the remaining milk and flour until combined.
- 7 Pour the batter into the prepared mold and bake in the oven until the cake starts to pull from the sides and a toothpick inserted in the center comes out clean, about 25 minutes.
- 8 Transfer the pan to a rack and allow the cake to rest for 5 minutes, then invert onto the rack and let it cool to room temperature.
- 9 Make the Glaze:
- 10 Place the chocolate in a heatproof bowl and set aside.
- 11 In a medium saucepan, bring the cream to a boil, then pour over the chocolate; let it stand for a minute to melt the chocolate; whisk until smooth.
- 12 Let it cool to room temperature, stirring occasionally.
- 13 When is pourable but cool, pour the glaze on top of the cake.
