Simple Chocolate Cake from Brazil: bolo nega maluca

Yes, “bolo nega maluca” literally translates as “cake from the crazy black women”. Presumably because a female slave accidently added cocoa powder to another cake she was making, mumbling something along the way and nobody understood, thus the cake was named that way. Be this as it may, truthful or not, but the cake itself is a one-bowl recipe. It is perfect for feeding a smaller group, for a birthday or similar. If you are short on time, you can do without the soak or topping. Below you will find a smaller version of this cake, I made it in an 18 springform. Normally it is served as a full sheet cake.

Just to be clear, the batter will be extremely thin when making and this is correct. Some people have questioned this, I also use a similar base for the popular chocolate raspberry cake. This is not the typcial batter you get when creaming butter and sugar and adding the dry ingredients at the end. But it makes for an extra moist cake, which is then soaked. Doing this reminds me of the tres leches cake from Mexico, which is also soaked after it has been baked. This Brazilian cake also gets a topping, traditionally somthing similar to a fuge or the Brazilian truffle named brigadeiro. You will reduce sweetened condensed milk with some other ingredients. Alternatively, you may also make a simple ganache or leave it, but I wanted to make something closer to the original. So let’s get started!

Credit: adapted from Michelle Marcelino on Instagram (in Portuguese)

Print Recipe

Simple Chocolate Cake from Brazil: bolo nega maluca

Serves: One 18cm/6 inch ∅ spring from

Prep Time: 35min – Cooking Time: 35min – Total Time: 1hr 10min

This simple chocolate cake from Brazil named bolo nega maluca is a one-bowl cake that is soaked and gets a topping similar to brigadeiro.

Ingredients

• Cake Batter
• 2 eggs
• 80 grams of neutral oil (I had sunflower oil)
• 120 grams of regular sugar
• 90 grams of all-purpose flour
• 40 grams of unsweetened cocoa powder
• A pinch of salt
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 100 grams of freshly brewed coffed or espresso (very hot), alternatively boiling water
• 
  
• Soak
• 120 grams of milk
• 20 grams of regular sugar
• 10 grams of unsweetened cocoa powder
• 10 grams of butter
• 
  
• Glaze
• 1/2 can (397g) of sweetened condensed milk
• 150 grams of heavy cream
• 15 grams of unsweetened cocoa powder
• 10 grams of butter
• Chocolate shavings or sprinkles

Instructions

1

For the cake batter first line the bottom of an 18cm springform with parchment paper and preheat oven to 180 degrees Celsius.

2

In a large bowl whisk together eggs, oil, and sugar. Sieve flour, cocoa powder, salt, baking powder, and baking soda on top and whisk until combined. Pour the hot coffee or water and mix again. The batter will be extremely thin, this is correct. Pour into prepared springform and bake for about 30-35 minutes, an inserted toothpick should come out clean.

3

Meanwhile prepare the glaze. Combine all ingredients in a pot and bring to a boil while stirring, reduce heat to low and reduce for about 10-15 minutes, stirring. Once you can write a line on the bottom of the pan with a spatula and it doesn't disappear immediately, it is ready. You can now either let it sit and pour on the soaked cake or you can chill (this is what I did) and wait for it to have more of a spreadable consistency.

4

When the cake is almost done, prepare the soak by bringing all ingredients to a boil while whisking. Take cake out and prick with a fork or toothpick all over, then pour the soak on top. Once the cake has absorbed all, you can also pour the glaze. You can also wait before doing that and chill both separately. Shortly before serving sprinkle with chocolate shavings or sprinkles.

P.S. Brazilians love anything with chocolate and sweetened condensed milk, how about:

Brigadeiro Cake (super decadent)

Truffles from Brazil named brigadeiro