Carrot cake with chocolate topping

Carrot cake with chocolate topping

Bolo de cenoura

By
From
This is Brazil
Serves
16
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
3 carrots, coarsely grated
170ml vegetable oil
400g caster sugar
4 large eggs
375g self-raising flour

Chocolate topping

Quantity Ingredient
220g sugar
125ml milk
30g dutch cocoa powder
20g butter
1/2 teaspoon natural vanilla extract

Method

  1. Preheat the oven to 180°C. Lightly grease a 20 × 30 cm baking tin and line the tin with baking paper.
  2. Combine the grated carrots and oil in a food processor and blend until smooth. Add the sugar and eggs, and blend until combined. Transfer the mixture to a bowl, add the flour and mix well.
  3. Pour the batter into the tin, smoothing the top. Bake for 40 minutes, or until a skewer inserted in the cake comes out clean. Leave the cake in the tin for 10 minutes, then turn out onto a wire rack.
  4. Meanwhile, to make the chocolate topping, combine all of the ingredients in a saucepan.
  5. Cook over a low heat, whisking occasionally, until the sugar has dissolved. Increase the heat and gently simmer, whisking occasionally, for 3–5 minutes, or until the topping is glossy and thick enough to coat the back of a spoon. Set aside to cool and thicken for 5 minutes.
  6. Pour the topping over the warm cake and set aside to cool before serving.

Note

  • Traditionally, the topping for this cake is made from Brigadeiro batter, cooked for 8 minutes.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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