The Brazilian chocolate cake is a delicious dessert without eggs and fats like butter or oil, with a light coffee aftertaste.
It can be made in just 5 minutes by mixing the powders in a bowl and adding milk and coffee.
It is particularly suitable for those intolerant to eggs but also to lactose because it can be made using plant-based drinks or lactose-free milk.
Moreover, the sugar used is cane sugar, which is less refined and in limited quantities.
All these features, along with it being chocolatey, make me really appreciate this cake, especially for breakfast and my daughters’ snack, which they love.
Now take a minute to read the recipe and…let’s Cook and Eat!!
See also
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 7 tbsp brown sugar
- 6 tbsp unsweetened cocoa powder
- 1 packet baking powder
- 1 1/8 cups milk (also lactose-free or plant-based)
- 1/4 cup coffee (1 long espresso)
- 3 1/2 oz 50% dark chocolate
Tools
- 1 Bowl
- 1 Sieve
- 1 Hand whisk
- 1 Pan springform 8 inch diameter
- 1 Spatula
- 1 Grater
- 1 Cooling rack
Steps
Making the Brazilian chocolate cake is extremely easy and quick.
Start by gathering the flour, sieved baking powder, sugar, and unsweetened cocoa powder in a bowl. Mix all the powders well with a hand whisk.
Now add the milk and coffee mixture and mix again until you obtain a homogeneous batter. Transfer the batter into a previously buttered and floured springform pan and bake the cake in a preheated static oven at 350°F (180°C) for 25-30 minutes.
Once baked, let the cake cool on a cooling rack.
Meanwhile, melt 80 g of chocolate while the remaining 20 g put in the freezer (cooling the chocolate will make it easier to grate). When the cake has cooled, spread the melted chocolate on the surface and, before it solidifies, grate the remaining chocolate.
The cake is now ready to be sliced and enjoyed 😉.
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