Hot Chocolate Cake (Bolo de Chocolate Quente)
Hot Chocolate Cake (Bolo de Chocolate Quente)
Ingredients
For the Cake Base
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup water
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
For the Hot Soaking Sauce
- 2 cups milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tablespoon butter
For the Chocolate Topping/Ganache
- 1 3/4 cups chocolate chips
- 1/2 cup heavy cream
For Garnish
- 2 tablespoons sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F (180°C). Lightly grease and flour a 9x13 inch rectangular baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the eggs, 1 cup of granulated sugar, vegetable oil, and water. Whisk vigorously until the mixture is well combined and slightly frothy.
⏱️ 5 min
- 3
Sift the all-purpose flour, 1/2 cup of unsweetened cocoa powder, baking powder, and baking soda directly into the wet ingredients. Whisk until the batter is smooth and all dry ingredients are fully incorporated. Be careful not to overmix.
⏱️ 5 min
- 4
Pour the cake batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 5
While the cake is baking, prepare the hot soaking sauce. In a medium saucepan, combine the milk, 1/4 cup of unsweetened cocoa powder, 1/4 cup of granulated sugar, and butter. Heat over medium heat, stirring continuously with a whisk, until the mixture comes to a boil and thickens slightly. Remove from heat and set aside.
⏱️ 10 min
- 6
Prepare the chocolate topping/ganache. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, melt over a double boiler.
⏱️ 5 min
- 7
Once the cake is baked, remove it from the oven. While it's still hot, use the handle of a wooden spoon or a similar utensil to poke numerous holes across the entire surface of the cake.
⏱️ 2 min
- 8
Evenly pour the warm soaking sauce over the hot, poked cake, ensuring the sauce seeps into all the holes. Allow the cake to cool slightly and absorb the sauce for about 15 minutes.
⏱️ 15 min
- 9
Spread the prepared chocolate ganache evenly over the top of the cake. Garnish with sprinkles, if desired.
⏱️ 3 min
- 10
Serve warm or at room temperature. Enjoy your moist and rich Hot Chocolate Cake!
Kitchen Tools
Nutrition Facts (per serving)
Hot Chocolate Cake (Bolo de Chocolate Quente)
Ingredients
For the Cake Base
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup water
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
For the Hot Soaking Sauce
- 2 cups milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tablespoon butter
For the Chocolate Topping/Ganache
- 1 3/4 cups chocolate chips
- 1/2 cup heavy cream
For Garnish
- 2 tablespoons sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F (180°C). Lightly grease and flour a 9x13 inch rectangular baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the eggs, 1 cup of granulated sugar, vegetable oil, and water. Whisk vigorously until the mixture is well combined and slightly frothy.
⏱️ 5 min - 3
Sift the all-purpose flour, 1/2 cup of unsweetened cocoa powder, baking powder, and baking soda directly into the wet ingredients. Whisk until the batter is smooth and all dry ingredients are fully incorporated. Be careful not to overmix.
⏱️ 5 min - 4
Pour the cake batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 5
While the cake is baking, prepare the hot soaking sauce. In a medium saucepan, combine the milk, 1/4 cup of unsweetened cocoa powder, 1/4 cup of granulated sugar, and butter. Heat over medium heat, stirring continuously with a whisk, until the mixture comes to a boil and thickens slightly. Remove from heat and set aside.
⏱️ 10 min - 6
Prepare the chocolate topping/ganache. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, melt over a double boiler.
⏱️ 5 min - 7
Once the cake is baked, remove it from the oven. While it's still hot, use the handle of a wooden spoon or a similar utensil to poke numerous holes across the entire surface of the cake.
⏱️ 2 min - 8
Evenly pour the warm soaking sauce over the hot, poked cake, ensuring the sauce seeps into all the holes. Allow the cake to cool slightly and absorb the sauce for about 15 minutes.
⏱️ 15 min - 9
Spread the prepared chocolate ganache evenly over the top of the cake. Garnish with sprinkles, if desired.
⏱️ 3 min - 10
Serve warm or at room temperature. Enjoy your moist and rich Hot Chocolate Cake!