Brazilian recipe
Quick Blender Chocolate Cake
This classic Brazilian chocolate cake is the ultimate quick fix—perfectly moist, fuss-free, and bound to become a family favourite.
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Ingredients
4 eggs
1 cup milk
1 can sweetened condensed milk
4 tablespoons sugar
3 tablespoons margarine
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 tablespoon baking powder
200g chocolate, chopped
1 cup milk
1 can sweetened condensed milk
4 tablespoons sugar
3 tablespoons margarine
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 tablespoon baking powder
200g chocolate, chopped
Where to find ingredients
Eggs, milk, sugar, all-purpose flour, and baking powder are standard pantry staples found in any supermarket. For the 'leite condensado' (sweetened condensed milk), look in the baking aisle or the international foods section under 'Latin' products. Cornstarch is often sold as corn flour in some regions. The chopped chocolate can be any high-quality dark or semi-sweet baking chocolate found in the chocolate or confectionery aisle; avoid using chocolate chips if you prefer a more rustic, melty texture throughout the cake.
Preparation method
- Preheat your oven to 180°C (350°F)
- Combine the eggs, milk, condensed milk, sugar, margarine, flour, cornstarch, and baking powder in a blender and blitz until smooth
- Lightly grease a 22cm round cake tin with a bit of margarine
- Pour half of the batter into the tin and scatter the chopped chocolate pieces evenly over the top
- Pour the remaining batter over the chocolate layer to cover completely
- Bake for about 40 minutes, or until the cake is golden brown and a skewer comes out clean
- Let it cool in the tin for a few minutes before carefully turning it out to serve
Observations
Looking for a reliable, no-fuss dessert? This blender cake is a lifesaver. By incorporating condensed milk directly into the batter, you get a uniquely decadent, silky crumb that sets this apart from your standard chocolate cake. It’s an easy, reliable recipe that delivers impressive results every time.
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