Marbled carrot cake with chocolate

FOR THE SEARCH

Components

• One big carrot
• Two eggs
• 3/4 cup of sugar (tea)
• 1/2 cup of oil (tea)
• 1 cup of wheat flour (tea measure)
• Half a tablespoon of baking powder
• 1/4 cup of cocoa powder (tea)
• A small amount of baking soda
• Use butter and wheat flour to coat and dust the formwork.

Setup phase

1. Preheat the oven to 180 °C (moderate heat). Grease a 22 cm by 10 cm loaf pan with butter. Dust it with flour, then tap the pan to evenly coat and discard any excess.

1. Wash and peel the carrot, then grate it using the coarse side of the grater to ensure the cake batter becomes nicely textured when mixed.
2. In a small bowl, crack each egg individually before adding it to the blender—this way, if one is bad, the recipe isn’t ruined. Then, add the grated carrot, sugar, and oil, and blend thoroughly until smooth.
3. Pour the liquid mixture into a bowl and slowly sift in the flour. Stir gently with a wire whisk after each addition to combine. Finally, add the yeast and mix.
4. In a separate smaller bowl, set aside one-third of the cake batter (approximately 1 cup). Sift in the cocoa powder and bicarbonate, then mix thoroughly with a whisk – this chocolate batter is what will make the cake extraordinary.
5. To create an impressive cake: pour half of the carrot batter into the mold; use a spoon to place dollops of the chocolate batter on top, then cover with the remaining carrot batter. Run a knife through the batter in a zigzag motion to blend the two layers.
6. Place in the oven and bake for approximately 40 minutes. Insert a toothpick into the batter to test: if it comes out clean, it’s done; if not, bake for a few more minutes. Take it out of the oven and allow it to cool for 15 minutes before removing it from the mold, while you prepare the topping.

FOR CHOCOLATE COATING

Components

• 100 g of semi-sweet chocolate
• 2/3 cup of powdered sugar
• 2 tablespoons of purified water

Ready state

1. Place a small pan with some water over medium heat to create a water bath base. Break the chocolate into small pieces and put them into a glass or stainless steel bowl.

1. Place the bowl on top of the pan containing boiling water and stir with a spatula until the chocolate is fully melted – the bowl should not touch the bottom, allowing the chocolate to melt gently with the steam.
2. Gradually add the sugar, mixing with the wire whisk until the mixture becomes smooth. Slowly incorporate the water, stirring after each addition. Using a spatula, spread the topping over the cake and allow it to cool before serving – the topping will form a firm crust on the outside and remain soft inside.

If the syrup solidifies too quickly, place the chocolate over a water bath and slowly add more water.

Purchase only what is necessary

Store

Cuisipro four-sided grater

Oxo descascador

Conjunto de três cumbucas, Acervo Paninha

Taça de vidro, Etna

Oxus wire whisk

28 cm stainless steel strainer by Cuisipro

Kit de Pratos Multifuncionais Coloridos Acervo Panelinha

Double-sided table path ounce, 1.50 x 0.50, Acervo Paninha