Carrot cake with chocolate syrup

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Carrot cake with chocolate syrup

Name: Carrot cake with chocolate syrup
Prep time: 50 min
Total time: 50 min
Yield: 12 Porções
Ingredients: 1.3/4 cup Wheat flour; 1/4 cup Cornmeal mimoso; 2.1/8 cup Refined sugar; 1/2 cup Oil; 2 teaspoon Chemical Yeast; 4 unit(s) grated carrot; 5 unit(s) Eggs; 1/2 teaspoon Himalayan Salt; 1 cup Chocolate powder; 100 g Butter or margarine; 395 g Condensed milk; 300 ml Whole milk

🇧🇷Brazil

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(Português)

50 min(s)

12 servings

Marcus Vinicius

@marcusviny7

Ingredients
Recipe

Wheat flour1.3/4 cup
Cornmeal mimoso1/4 cup
Refined sugar2.1/8 cup
Oil1/2 cup
Chemical Yeast2 teaspoon
grated carrot4 unit(s)
Eggs5 unit(s)
Himalayan Salt1/2 teaspoon
Chocolate powder1 cup
Butter or margarine100 g
Condensed milk395 g
Whole milk300 ml

Grease the mold with margarine and chocolate powder. Preheat the oven to 250°C.
In a blender, add eggs and sugar. Whisk until the sugar dissolves in the mixture.
Then pour the oil in a stream to gradually incorporate the above mixture.
Then add the flour, cornmeal, salt and yeast. Beat in pulse mode to make the mixture homogeneous and consistent.
Place in the pan and bake in the oven for 20-24 minutes. Let it cool.
Syrup: In the pan, melt the butter. We will make the noisette butter process (heat the butter until the water evaporates and starts to change color).
Add the chocolate and make a sort of brigadeiro.
While still mixing, add the condensed milk. Keep mixing until everything is incorporated.
Add the milk and over low heat, stir until it becomes a dense mixture. Disconnect.
Finishing: Spread the frosting gently until the cake is completely covered. Optional: serve with ice cream.

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Carrot cake with chocolate syrup

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