I was thinking of the name, something like Perfect Portuguese-Brazilian Carrot Cake with Dark Chocolate, but this isn’t just another carrot cake recipe, this is a masterpiece I’ve spent years perfecting, combining the best ideas and techniques from both Portuguese and Brazilian carrot cake traditions, this is….
The Best Carrot and Chocolate Cake in the World!
So what makes this recipe extraordinary is my meticulous attention to detail hehehe, well more like I tried and changed the recipes a lot of times until I reached this point, things like cooking the carrots until tender or choosing the best chocolate. Unlike basic carrot cakes that simply throw everything together, this recipe demands a bit of patience and precision, but the results are absolutely divine.
The secret lies in the perfect balance of sweetness and texture. By using oil instead of butter, we achieve that coveted dense yet creamy/fluffy crumb that melts in your mouth. The cake itself is beautifully sweet, not too much because you want that sweetness of the carrots to come through, but here’s where the magic happens, the dark chocolate ganache provides a sophisticated bitter contrast that elevates every bite. It’s this interplay between the sweet, creamy carrot cake and the rich, slightly tart dark chocolate that creates an almost addictive experience.
After countless attempts and variations, I can confidently say this is the very best carrot and chocolate cake in the world!!!!!!!! Heheheh I think I did something really nice and truly special that anyone can make at home and be sure that the results will perfect! Once you try this recipe, you’ll understand why I’ve spent so long perfecting it. Ohh and Happy New Year! ;D Hope this next one is always way better than the one before! All the Best! But for now… let’s check the recipe!
The Best Carrot and Chocolate Cake in the World
What can i say more about the greatest cake ever made, ok ok, hehehe this is a super delicious carrot cake, if you like carrot cake or like very moist creamy cakes, this is the cake for you, its if not perfection, its very close to it!
Ingredients
- Carrots – 350g (Peeled and Cooked)
- Sugar – 330g
- Sunflower Oil – 200ml
- Eggs – 4
- Flour – 250g
- Baking Powder – 1 Teaspoon
- Salt – A Pinch
- Dark Chocolate – 200g (+ 60% Cocoa)
- Double Cream – 200ml (1 Packet)
Directions
- Start by peeling the carrots and cutting them into slices, place them in a small saucepan with hot water and a pinch of salt, and boil for about 8 minutes (it may take a little less or more time; pierce them with a fork, and if it goes in easily, they are cooked), note that you want 350gr of Cooked Carrots, so you should boil 400gr, they will lose some weight while cooking.
- Drain the carrots and set them aside to cool. Now mash the carrots using a masher or hand blender until you have a super smooth cream, then leave to cool, its important to mash them really well.
- Preheat the oven to 180ºC and prepare a springform pan, lining it with non-stick paper, greasing it with butter, and sprinkling it with flour.
- When the mashed carrots are at room temperature, add the sugar, sunflower oil, and eggs to a bowl and whisk until you have a smooth cream. Then add the mashed carrots followed by a pinch of salt and mix well with a wooden spoon until everything is well combined.
- Finally, sift the flour and baking powder through a fine sieve, mix until you have a smooth, creamy batter.
- Now pour the batter into the pan and bake in the oven. It should take about 40 minutes to be ready. You can check by sticking a toothpick in it; if the toothpick comes out dry, then the cake is ready. If it is still moist, but the top is too brown, then cover with aluminium foil to prevent the top from burning.
- Remove the cake from the oven and let it rest for about 5 minutes before removing it from the pan.
- For the dark chocolate ganache, break it into pieces and add it to the double cream. You can melt it in a double boiler or microwave it in 10-second increments, i.e., heat it for 10 seconds, remove it and stir, put it back in for another 10 seconds, remove it and stir, and repeat until everything is melted and creamy
- Finally, after the cake as cold down completely, place the cake on a serving plate and cover with the creamy dark chocolate ganache. It’s ready to be served. Enjoy! And Happy New Year!
Use good quality dark chocolate with at least 60% cocoa. This creates the perfect sweet-bitter contrast that makes this cake special.
The amount of sugar might seem high, but it’s essential for the contrast with the dark chocolate. If omitting the chocolate ganache to make just a more plain carrot cake, you can reduce the sugar amount.
This cake keeps beautifully for 3 days and actually improves with time. It also freezes well. Slice and freeze, then thaw completely before serving.
Try this recipe as cupcakes or in a sheet pan for picnics.
This recipe for The Best Carrot and Chocolate Cake in the World was originally created on BakeAfter.com. Esta receita de Bolo de Cenoura e Chocolate Perfeito foi publicada em português no Iguaria.com.
Nutrition
4340 calories; 260 g fat; 420 g carbohydrates; 55 g protein.Did you try this recipe?
Let me know how it turned out for you! You have to try it at home and then come here and leave a comment below ;D Heheheh
