Bolo de Cenoura Carrot cake with chocolate topping
Serves 16
3 CARROTS, COARSELY GRATED 170 ML (5½ FL OZ/⅔ CUP) VEGETABLE OIL 400 G (14 OZ/1¾ CUPS) CASTER (SUPERFINE) SUGAR 4 LARGE EGGS 375 G (13 OZ/2½ CUPS) SELF-RAISING FLOUR
Chocolate topping 220 G (8 OZ/1 CUP) SUGAR 125 ML (4 FL OZ/½ CUP) MILK 30 G (1 OZ/¼ CUP) DUTCH (UNSWEETENED) COCOA POWDER 20 G (¾ OZ) BUTTER ½ TEASPOON NATURAL VANILLA EXTRACT
Preheat the oven to 180°C (350°F). Lightly grease a 20 × 30 cm (8 × 12 in) baking tin and line the tin with baking paper. Combine the grated carrots and oil in a food processor and blend until smooth. Add the sugar and eggs, and blend until combined. Transfer the mixture to a bowl, add the flour and mix well. Pour the batter into the tin, smoothing the top. Bake for 40 minutes, or until a skewer inserted in the cake comes out clean. Leave the cake in the tin for 10 minutes, then turn out onto a wire rack.
Cook over a low heat, whisking occasionally, until the sugar has dissolved. Increase the heat and gently simmer, whisking occasionally, for 3–5 minutes, or until the topping is glossy and thick enough to coat the back of a spoon. Set aside to cool and thicken for 5 minutes. Pour the topping over the warm cake and set aside to cool before serving. Note: Traditionally, the topping for this cake is made from Brigadeiro (page 122) batter, cooked for 8 minutes.
Meanwhile, to make the chocolate topping, combine all of the ingredients in a saucepan.
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