Brazilian Carrot Cake with Chocolate Fudge Filling
Ingredients
Cake
- 3 carrots, chopped
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- Margarine and flour for greasing
- Chocolate sprinkles for topping
Syrup
- 1/2 cup milk
- 2 tablespoons sugar
Chocolate fudge
- 2 cans sweetened condensed milk
- 3 tablespoons butter
- 6 tablespoons cocoa powder
- 1 cup heavy cream
Preparation
Cake
Blend carrots, oil, eggs, and sugar in a blender until smooth
Transfer to a bowl, add flour and baking powder, and mix with a spoon
Pour into a 24cm diameter greased and floured pan
Bake in a preheated medium oven for 30 minutes or until cooked and golden
Remove, let cool, unmold, and cut horizontally in half
Filling and assembly
Cook sweetened condensed milk, butter, and cocoa powder in a medium saucepan over medium heat, stirring until thickened
Turn off the heat, add heavy cream and mix
Mix milk and sugar in a small bowl to make the syrup
Place one cake layer in a serving dish, moisten with half of the syrup, and spread half of the chocolate fudge on top
Place the other cake layer on top of the chocolate fudge and moisten with the remaining syrup
Cover the entire cake with the remaining chocolate fudge, sprinkle with chocolate sprinkles, and refrigerate for 2 hours before serving
