Blender Chocolate Cake with Hot Fudge Topping
Brazilian-style chocolate cake made entirely in a blender, then baked until tender. Topped with a warm chocolate-sugar glaze made on the stovetop. Simple, one-bowl method perfect for weeknight desserts.
Ingredients
- 1 xícara (chá) chocolate powder or cocoa powder, whole
- 1 xícara (chá) sugar, granulated
- 2 xícaras (chá) wheat flour, sifted
- 1 xícara (chá) oil, vegetable
- 1 xícara (chá) milk, whole
- 2 eggs, large
- 1 colher (sopa) baking powder, level
- 1 colher (sopa) margarine, softened
- 3 colheres (sopa) chocolate powder or cocoa powder, for topping
- 3 colheres (sopa) sugar, for topping
Instructions
- 1
Grease a small bundt pan with margarine and dust with flour. Set aside.
- 2
Blend the oil, milk, and eggs until combined.
- 3
Add the flour, sugar, and chocolate powder. Blend again.
- 4
Add the baking powder and blend.
- 5
Pour batter into prepared pan and bake at medium temperature for about 35 minutes.
- 6
Heat margarine in a saucepan over medium heat until melted.
- 7
Add sugar, then chocolate powder, then milk.
- 8
Stir occasionally to prevent sticking. Wait until mixture thickens slightly, then pour hot over cooled cake.
Tips
Do not overmix after adding flour to keep cake tender.
Medium oven temperature typically means 180-190C, but source did not specify exact temperature.
Stir the topping glaze consistently to prevent scorching on the pan bottom.
Good to Know
Keep cake covered at room temperature up to 2 days. Refrigerate up to 4 days.
Bake cake 1 day ahead. Make glaze fresh before serving and pour warm.
Serve at room temperature with glaze still warm.
Common Mistakes
Do not skip sifting flour to avoid dense, gummy crumb.
Do not stop stirring topping glaze to avoid burnt sugar on pan bottom.
Do not overbake to avoid dry cake.