Brazilian carrot cake with chocolate topping
Easy and delicate Brazilian carrot covered in brigadeiro topping
Yield: 10 slices
Calories: 911kcal
Equipment
- 1 bundt pan 10 cups
- blender
- spatula
- large mixing bowl
- oven
- skillet
Materials
- 300 g peeled carrots
- 225 g vegetable oil
- 3 large eggs
- 250 g all-purpose flour
- 350 g granulated sugar
- 1 tbsp baking powder
- 1 orange zest
- a pinch of kosher salt
For the brigadeiro topping:
- 400 g 1 can sweetened condensed milk
- 120 g chopped dark chocolate
- 180 g heavy cream
- 30 g unsalted butter
For the ganache topping:
- 255 g heavy cream
- 170 g chopped dark chocolate
Instructions
FOR THE CAKE:
- Preheat the oven to 350°F and generously grease a 10 cups bundt pan with spray oil in every nook and cranny.
- Peel the raw carrots using a potato peeler, then dice them into 2-inch pieces.
- Add the carrots to a bowl of a food processor and puree. The result should be a smooth mixture without any little pieces of carrots.
- First, we prepare the wet ingredients, crack the eggs into a large bowl, add sugar, vanilla, and zest of one orange, and whisk until well combined. Add the sifted flour, baking powder, and kosher salt, and mix again.
- Add the blended carrots and mix thoroughly.
- Pour the carrot mixture into the prepared pan and bake on the middle shelf of a preheated oven for 45 minutes or until the cake reaches the internal temperature of 210°F. Never open the oven door before 45 minutes, or the cake will collapse.
- Remove from the oven and place on a wire rack; let cool completely.
GANACHE TOPPING:
- While the cake cools, we make the glaze, pour heavy cream into a small saucepan, and bring it to a simmer on medium-high heat. Chop the dark chocolate with a knife (always use a heavy and unsharpened chef knife to make the process easier) and place it in a medium bowl.
- Pour the warm heavy cream on the chocolate, and mix with a rubber spatula until completely melted.
BRIGADEIRO TOPPING:
- For the brigadeiro topping, place 794 g of condensed milk, 30 g of butter, and 90 g of dark chocolate in a medium saucepan.
- Cook on medium heat for 10 minutes, constantly stirring to avoid sticking until it becomes nice and thick.
TO FINISH:
- Gently release the cake from the pan and place it on the wire rack with a baking tray underneath. Pour ganache or brigadeiro topping on top of the cake, decorate with chocolate sprinkles and place in the fridge for 30 minutes until the set.
Nutrition
Serving: 80g | Calories: 911kcal | Carbohydrates: 91g | Protein: 11g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 236mg | Potassium: 515mg | Fiber: 6g | Sugar: 67g | Vitamin A: 5921IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 5mg