Easy Nesquick Chocolate Cake
User Reviews
5
Easy Nesquick Chocolate Cake
Description
The Easy Nesquick Chocolate Cake uses Nesquick chocolate powder as its main chocolate component, paired with flour and baking powder to form the cake base. Avocado oil contributes moisture without overpowering the flavor, while the mix of brown and granulated sugar balances sweetness and texture. Eggs and vanilla provide structure and aroma.
The batter is whisked until smooth, then baked at 350°F until a toothpick inserted comes out clean. The cake's texture is moist and tender, with a firm yet soft crumb.
The cake is topped with a Brigadeiro sauce, a smooth and creamy chocolate topping made by cooking sweetened condensed milk, heavy cream, butter, and cocoa powder over medium heat until thickened. This topping adds a decadent, creamy chocolate layer that complements the cake's mild chocolate base.
The cake can be served as a rich dessert suitable for gatherings or everyday occasions. It stores well at room temperature for a few days, and the cake and topping can be prepared separately or frozen for convenience.
Ingredients
For the Nesquick Chocolate Cake:
- 250 g all-purpose flour
- 100 g granulated sugar ½ cup
- 100 g light brown sugar
- 150 g Nesquick chocolate powder 1 cup, leveled off with the back of a knife
- 15 ml vanilla extract pure
- 1 tablespoon baking powder , aluminum-free
- 3 large egg room temperature
- 8 oz avocado oil 1 cup or any neutral-flavored oil
- 8 oz water warm, or milk, 1 cup
Brigadeiro Sauce:
- 1 oz sweetened condensed milk
- 200 g heavy cream
- 3 tablespoons unsweetened cocoa powder or Nesquick chocolate powder
- 2 tablespoons butter cut into small pieces, unsalted
Instructions
For the Nesquick Chocolate Cake:
- Preheat the oven to 350°F (175°C) and adjust the rack to the center position. Butter a 9x13-inch pan and dust it with cocoa powder or flour.
- In a medium bowl, whisk together the flour, Nesquick chocolate powder, and baking powder. Set aside.
- In a large bowl, whisk the eggs, avocado oil, vanilla, and sugars for about 2 minutes until well combined.
- Pour in the warm milk and whisk until just combined.
- Scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and pour the Brigadeiro sauce over the cake. Spread it evenly and allow it to set.
For the Brigadeiro Sauce:
- In a saucepan, combine sweetened condensed milk, cream, unsalted butter, and sifted cocoa powder.
- Cook over medium heat, stirring constantly to keep the mixture smooth.
- Continue stirring until the sauce thickens and leaves a trail when a spoon is run through it.
- Remove from heat and use as desired.
Notes
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
- Prepare the cake and Brigadeiro sauce separately if making ahead; reheat the sauce gently before spreading.
- Freeze cooled cake (without sauce) wrapped tightly in plastic and foil for up to 3 months; thaw overnight before topping.
User Reviews
Overall Rating
5
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