Nega Maluca | Brazilian Chocolate Cake
User Reviews
5
Nega Maluca | Brazilian Chocolate Cake
Description
The Nega Maluca Brazilian Chocolate Cake blends oil, sugar, and eggs into a smooth batter, alternating with sifted flour, salt, baking powder, and cocoa powder to create a tender, chocolate-flavored cake. The addition of hot water to the cocoa-rich dry ingredients enhances the chocolate's intensity and moistness. Baking in a greased pan develops a soft crumb that is comforting yet substantial.
The accompanying brigadeiro topping, a glossy mixture of sweetened condensed milk and cocoa powder, forms a dense, fudge-like frosting that enriches the cake's chocolate profile with creamy sweetness. This topping complements the cake’s balanced texture by adding a shiny finish and deeper chocolate taste.
This cake works well for casual celebrations or as a dessert, providing an approachable chocolate experience through familiar Brazilian ingredients and preparation methods.
Ingredients
For the Cake:
- 1/2 cup of oil
- 1 cup sugar
- 3 egg
- 2 cups all-purpose flour sifted
- 1 tsp salt
- 2 tsp baking powder
- 1 cup cocoa powder such as Nescau or Nesquik
- 1 cup hot water
For the Brigadeiro:
- 1 sweetened condensed milk canned
- 1/2 cup cocoa powder such as Nescau or Nesquik
Instructions
- Preheat the oven to 350F
- Spray a bundt or 11x7in sheet pan
- In a medium bowl mix in the flour, salt, baking powder, and chocolate powder, and set aside
- In a large bowl, mix in the oil and sugar, using a hand mixer, in medium speed (you can also mix by hand)
- Add the eggs one at a time, gently, mixing in low speed
- Then, add 1/3 of the dry ingredients mixture to the eggs mixture, and fold by hand with a spatula to combine. Add half of the water, and fold to combine. Add the second third of the dry ingredients, and fold to combine. Add the last of the water, and fold to combine. Add the last third of the dry ingredients, and fold to combine.
- Pour the batter into the greased pan, and bake bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
- Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack
For the Brigadeiro:
- Add the condensed milk and the chocolate powder to a nonstick sauce pan and stir over medium to high heat, then keep stirring for about 10 minutes, scraping the sides of the pan with a rubber spatula or wooden spoon to avoid burning. Cook until the mixture reaches 185F-195F - You can use a candy thermometer, or just a regular food thermometer to check.
- Let it cool until its cool to touch, then pour over cooled cake
Bom Apetite!!
User Reviews
Overall Rating
5
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