Chocolate Volcano Cake
with carrot and orange flavors
Ingredientes
Carrot Cake
- 3 eggs
- 150 ml vegetable oil
- 120 ml orange juice
- 190 g yellow sugar
- 1 tsp vanilla essence
- 400 g carrots (3 or 4 medium carrots)
- 260 g all-purpose flour
- 2 tsp baking powder
Brigadeiro Topping
- 395 g condensed milk
- 100 g milk chocolate (chopped)
- 2 tbsp chocolate powder
- 1 tbsp unsalted butter
- 200 ml heavy cream
- granulated chocolate
Preparação
Carrot Cake
- Preheat the oven to 180 º C.
- Peel and chop the carrots to bits. Place in the food processor and blitz until well blended.
- Beat the eggs, sugar, oil, and orange juice in the mixer.
- Add the carrots and vanilla. Mix well.
- Lower the speed of the mixer to the lowest setting. Add the flour and baking powder.
- Pour this mixture into a bundt cake pan of about 22 cm in diameter, previously greased. Bake for about 30 to 35 minutes, or until a skewer inserted in the middle of the cake comes out dry.
- Let the cake cool down for a few minutes, then flip it onto a serving plate.
Brigadeiro Topping
- Mix the condensed milk, chopped chocolate, chocolate powder and butter in a pan.
- Bring over medium heat, stirring with a spatula during this whole process. Cook until the mixture starts to release from the bottom of the pan.
- Add the cream, mixing until smooth.
- Transfer this mixture to a bowl and cover with cling wrap. Let it cool down completely.
- Spread some of the topping on top of the cake. Pour the remaining brigadeiro into the hole in the center of the cake. Cover with granulated chocolate.