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Carrot cake with chocolate syrup
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
12 servings
Marcus Vinicius
@marcusviny7- Ingredients
- Recipe
- Wheat flour1.3/4 cup
- Cornmeal mimoso1/4 cup
- Refined sugar2.1/8 cup
- Oil1/2 cup
- Chemical Yeast2 teaspoon
- grated carrot4 unit(s)
- Eggs5 unit(s)
- Himalayan Salt1/2 teaspoon
- Chocolate powder1 cup
- Butter or margarine100 g
- Condensed milk395 g
- Whole milk300 ml
- Grease the mold with margarine and chocolate powder. Preheat the oven to 250°C.
- In a blender, add eggs and sugar. Whisk until the sugar dissolves in the mixture.
- Then pour the oil in a stream to gradually incorporate the above mixture.
- Then add the flour, cornmeal, salt and yeast. Beat in pulse mode to make the mixture homogeneous and consistent.
- Place in the pan and bake in the oven for 20-24 minutes. Let it cool.
- Syrup: In the pan, melt the butter. We will make the noisette butter process (heat the butter until the water evaporates and starts to change color).
- Add the chocolate and make a sort of brigadeiro.
- While still mixing, add the condensed milk. Keep mixing until everything is incorporated.
- Add the milk and over low heat, stir until it becomes a dense mixture. Disconnect.
- Finishing: Spread the frosting gently until the cake is completely covered. Optional: serve with ice cream.
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