How To make Brazilian Chocolate Cake
3 oz Semisweet chocolate; chopped
1 oz Unsweetened chocolate;
-chopped 1 c Coffee, hot & strong; plus
-2 tbs 1/2 c Unsalted butter; room temp
1 1/2 c Sugar
1 ts Vanilla extract
2 c Cake flour, sifted
=not all-purpose 2 lg Eggs; room temp
1 ts Baking soda
1/2 ts Salt
This recipe allows for NO deviations. Follow it exactly and you'll have the lightest, moistest, chocolaty cake in your life. This means CAKE flour and not all-purpose, and eggs and butter MUST be at room temperature. And when the recipe says STIR, use lowest speed on the KA. I've made it 6 times and 4 of those times I "deviated" with poor results. Preheat the oven to 350. Use a tube pan that is constructed in one piece because the batter is very thin and will flow through the seams of a 2-piece pan. Butter it GENEROUSLY and coat it with flour. Tap out excess. Measure out everything. Melt the chocolate close to the end because if it cools it won't mix in properly. Heat the chocolate with 2 TBS of coffee over low heat, stirring constantly until it
is just melted and smooth. Reserve. Cream the butter; then gradually add the sugar and beat until the mixture is light. Add the eggs one at a time; then STIR in the vanilla and the melted chocolate. Sift the flour and measure 2 cups; then resift with the baking soda and the salt. GENTLY STIR it into the batter, ALTERNATING it with the rest of the coffee, until all is incorporated. Pour the batter into the tube pan, and bake the cake for 50 minutes, or until the cake pulls away from the sides and a toothpick inserted in the middle comes out clean. Let rest 5 minutes in the pan, then turn out onto a rack to cool.
When cool, dust with powdered sugar. You may cut the cake in half and fill it with a chocolate icing but it stands superbly alone. Robin Isaacs. -----
How To make Brazilian Chocolate Cake's Videos
QUICK & EASY ⭐️ CHOCOLATE MOUSSE CAKE ⭐️ Brazilian Despacito Cake Recipe
Not only is it super easy to make but it looks amazing. And it tastes even better than it looks ????
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You’ll need
For the cake batter:
3 eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
2 tsp vanilla sugar
2 ½ tbsp cocoa powder
For the coffee syrup:
200 ml milk
1 tbsp cocoa powder
2 tbsp instant coffee
For the chocolate mousse:
100 g dark chocolate
50 g milk chocolate
400 ml heavy cream
1 tbsp powdered sugar
Here’s how
1. In a large bowl, whisk together 3 eggs and ½ cup of sugar until light and fluffy.
2. Add 1/2 cup all-purpose flour, 1 tsp baking powder and 2 tsp vanilla sugar. Keep beating until combined.
3. Fold 2 ½ tbsp of cocoa powder into the cake batter until just combined.
4. Pour the batter into 20 cm round cake mold and bake 25 to 30 minutes in the preheated oven.
5. For the syrup, add 200ml milk, 1 tbsp cocoa powder, and 2 tbsp instant coffee to a saucepan and bring to a boil over medium heat, whisking constantly.
6. Transfer to a bowl and let it cool.
7. Carefully remove the cake from the ring and transfer it to a flat serving plate.
8. Place the cake ring around the cake and then use a brush to brush the syrup over the entire cake. Let the cake cool.
9. For the chocolate mousse, melt 100g dark chocolate and 50g milk chocolate using
a bain marie. Then, let it cool down.
10. In another medium bowl, beat 400 ml heavy cream and 1 tbsp of powdered sugar until thickened.
11. Using a rubber spatula, fold the cooled chocolate mixture into the cream, making sure not to mix any more than necessary.
12. Pour over the cooled cake. Run your metal scraper or offset spatula to smooth out the top.
13. Place in the fridge overnight.
14. Remove the cake ring and decorate as you wish.
15. Enjoy!
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EGG-FREE CHOCOLATE CAKE with creamy Brazilian CHOCOLATE FROSTING
Egg-free chocolate cake with Brazilian chocolate frosting. This soft and fluffy chocolate cake without eggs is super easy to make! Frosted with a delicious and creamy chocolate buttercream, made without icing sugar.
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0:00 - Intro
0:18 - Egg-Free Chocolate Cake
3:14 - Brazilian Chocolate Buttercream
7:40 - Assembling the Cake
8:32 - Serving and Eating the Cake
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→ Egg-Free CHOCOLATE MOUSSE CAKE:
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Ingredients:
For the Egg-Free Chocolate Cake:
1 + 1/2 cup (180g) Plain flour
1/3 cup (30g) Unsweetened cocoa powder
3/4 cup (150g) Sugar
1 tsp (6g) Baking soda
1/4 tsp (1g) Salt
1 cup (240g) Plain yogurt at room temperature
1/3 cup (75g) Vegetable oil
1/3 cup (80g) Warm milk
1 tsp (5g) Vanilla extract
For the Chocolate Buttercream Frosting:
1/3 cup (30g) Unsweetened cocoa powder
1/4 cup (60g) Milk
1 + 1/3 cup (397g) Sweetened condensed milk
1 Tbsp (14g) Unsalted butter
3/4 cup (170g) Unsalted butter at room temperature
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How To Make Mesmerizing Brazilian Desserts
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No Bake Brigadeiro Cake | Super Moist Chocolate Cake without Oven
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1/2 tsp. Salt
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#chocolatecake #bestcake #nobakecake
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