- Flour 200 grams (1 cup and ?)
- Sugar 240 grams (1 cup and ?) ? 470 kcal
- Bitter cocoa powder 100 grams (? cup)
- Baking powder 1 sachet ? 156 kcal
- Instant Coffee 1 tablespoon
- warm milk 300 ml (1 cup and ?)
- Salt 1 pinch ? 1 kcal
- Powdered sugar as much as is needed
The Brazilian cake is a delicious and surprising chocolate dessert. Easy and super fast to made, it can be prepared with very few ingredients – flour, sugar, baking powder, cocoa powder and instant coffee – and it is made without eggs and without butter, therefore perfect for those who are intolerant to these foods or are simply careful with their figure, but still want to indulge in a little comfort food without guilt. A soft and extraordinarily fragrant cake, thanks to the intense aroma of coffee mixed with chocolate; ideal to be served at breakfast, soaked in a cup of hot tea, to start the day with taste and lightness, or at the end of a meal, perhaps garnished with a small tuft of whipped cream or ice cream, to accompany a good espresso. So let’s find out how to do it perfectly and without mistakes.
How to prepare the Brazilian cake
In a bowl, mix the flour with the baking powder, instant coffee, salt, sugar and cocoa powder (1).
Pour the ingredients into a planetary mixer (2) and start mixing at moderate speed.
While the planetary mixer is in action, pour in the lukewarm milk (3) and continue to knead until completely absorbed.
Line a 22 cm diameter cake pan with a sheet of parchment paper and pour the mixture obtained inside (4).
Level the surface well, forming an even layer (5), and bake at 180 degrees C for about 20 minutes.
After the cooking time has elapsed, take the cake out of the oven and let it cool, then take it out of the mold, sprinkle the surface with a little powdered sugar and serve it in slices (6).
The Brazilian cake can be preserved for a maximum of 2-3 days under a glass bell jar or in any case inside a special container with an airtight seal.