Chocolate Cakewith a Thin Cocoa Glaze
Brazilian chocolate cake made with cocoa powder, milk, and oil, baked until soft and finished with a thin, glossy cocoa glaze.
This chocolate cake uses cocoa powder both in the batter and the glaze, without relying on chocolate bars. Liquids and eggs are incorporated into the dry ingredients without overmixing; the glaze is boiled separately and applied warm, forming a thin coating that complements the crumb without turning it into a filled cake.
Ingredients
Batter
Glaze
Preparation
Prepare the pan
Preheat the oven to 180 °C, grease a 24 cm round pan and line the bottom.
8 minutesMix the batter
Combine flour, sugar, cocoa, baking powder, and salt. Add eggs, milk, and oil and mix only until smooth.
10 minutesBake the cake
Pour into the pan and bake for 35 to 40 minutes, until the center springs back to the touch and a skewer comes out clean.
40 minutesCook the glaze
Boil sugar, cocoa, milk, and butter for 3 to 4 minutes, stirring until smooth and still fluid.
5 minutesFinish and cool
Unmold the warm cake, spread the glaze, and let cool before slicing.
45 minutes
Substitutions
Sweetened chocolate powder changes sugar and intensity; if used, sugar amount should be recalculated.
Storage
Keep covered at a cool, dry room temperature or refrigerate on very hot days.
Approximate shelf life: Up to 3 days at cool room temperature or 5 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
