Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Carrot Truffle Cake. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!
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How to Make Carrot Truffle Cake
Carrot Bonbon Cake is a hit for blending homemade softness with a crunchy chocolate shell. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.
Recipe Ingredients:
- 3 eggs
- 9 oz peeled raw carrots (250g)
- 1 cup sunflower oil (8 fl oz / 240ml)
- 1½ cups sugar (10.5 oz / 300g)
- 2 cups all-purpose flour (9 oz / 260g)
- 1 tablespoon baking powder (0.4 oz / 12g)
Brigadeiro Topping (Chocolate Fudge):
- 2 cans sweetened condensed milk (28 oz / 800g total)
- 3.5 oz chopped semi-sweet chocolate (100g)
- 7 oz table cream or heavy cream (200g)
- 6 tablespoons cocoa powder (50% cocoa) (about 1.3 oz / 36g)
- 2 tablespoons butter (about 1 oz / 28g)
Instructions:
Preparing the Carrot Cake:
First, place the peeled and chopped carrots in a blender, along with the eggs, oil, and sugar. Blend everything very well until you get a smooth, orange-colored mixture.
Next, transfer the mixture to a large mixing bowl. Then, gradually add the sifted flour and, right after that, add the baking powder. Mix carefully until all ingredients are fully combined.
After that, pour the batter into a glass baking dish that has been greased with butter and lightly floured.
Finally, place it in a preheated oven at 356 °F (180 °C) and bake for about 45 minutes, or until the cake is cooked through and lightly golden on top.
Preparing the Brigadeiro:
Next, in a medium saucepan, combine the sweetened condensed milk, cocoa powder, and heavy cream.
Then, add the butter and cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the bottom of the pan (brigadeiro point).
After that, turn off the heat and, lastly, stir in the chopped semi-sweet chocolate. Mix until fully melted and the mixture is smooth.
Assembling the Cake:
Afterward, allow both the cake and the brigadeiro to cool completely. Then, slice the cake horizontally to form two layers.
Spread a generous amount of brigadeiro over the bottom half. After that, place the top half of the cake over it. Repeat the layering process if desired.
Finally, cover the entire cake with the remaining brigadeiro and refrigerate for about 30 minutes to set the topping.
Finishing Touch:
To finish, decorate the cake as desired. You can use melted compound chocolate, chocolate shavings, or sprinkles.
Slice and enjoy this delicious and irresistible treat.
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