The Brazilian cocoa and coffee cake is a soft and delicious dessert that is prepared very quickly and finishes in no time. Perfect for breakfast or a snack, it’s fantastic paired with a cup of milk or a steaming cappuccino. If you love chocolate desserts, also try my fluffy chocolate and whipped cream cake, it’s a cloud.
This version was created by Benedetta Parodi slightly transforming a very particular recipe by Ada Boni, the “Bil Bol Bul” cake that you can find on my blog along with its history. The characteristic of this cake is that it contains neither eggs nor fats; you mix all the ingredients in a bowl, knead them with warm milk, and immediately pour into the mold.
I know the amount of sugar may seem excessive but do not reduce it, it is precisely this ingredient that makes the cake soft instead of fats. The cooking is short, 30 minutes are enough to obtain a properly moist cake; if you overbake it, it will become dry and unpleasant.
Try also the other chocolate cakes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 274.22 (Kcal)
- Carbohydrates 61.81 (g) of which sugars 36.31 (g)
- Proteins 6.61 (g)
- Fat 4.36 (g) of which saturated 2.58 (g)of which unsaturated 1.51 (g)
- Fibers 5.25 (g)
- Sodium 61.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 1 packet baking powder
- 1 1/4 cups milk
- 1 tbsp instant coffee (level)
- 1 pinch salt
- 2 tsp butter
- 1 tbsp sweetened cocoa powder
Tools
- 1 Bowl
- 1 Whisk
- 1 Cake pan springform 9 inches in diameter
Procedure
Butter and flour the mold, set aside.
Sift the flour with the cocoa and baking powder into a bowl, add the sugar, a pinch of salt, and mix well.
Heat a portion of the milk, add the instant coffee and dissolve it well.
Pour the milk into the bowl with the powders little by little, mixing the mixture with the whisk without overworking it; finally, incorporate the milk with the coffee.
The batter is ready.
Transfer the mixture into the mold and bake in a preheated static oven at 350°F for 20 minutes, lower the temperature to 340°F and bake the cake for another 15 minutes or so.
In the last few minutes, often do the toothpick test, the cake must remain moist, do not overbake it otherwise it will become very dry. If you see it tends to darken, cover it with a sheet of aluminum foil.
The Brazilian cocoa and coffee cake is ready, remove it from the oven, let it cool, and dust it with plenty of powdered sugar.
Tips
The Brazilian cocoa and coffee cake can be stored for three days at room temperature under a glass dome.
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