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Chocolate Orange Cake (Bolo de Laranja)

Posted on by John Reynolds

chocolate orange cake

Orange season is fast approaching, and we can’t wait. There is nothing better than the refreshing bite of a ripe navel orange, or a glass of freshly squeezed juice. Oranges also lend themselves nicely to a variety of recipes, both sweet and savory. Today, they are the star of a truly special dessert: chocolate orange cake. 

Brazilian Chocolate Orange Cake

Strictly speaking, this is not a traditional recipe. The original recipe is from Portugal, where it is known as bolo de laranja. The Portuguese climate is especially conducive to growing oranges and other citrus, so many national dishes incorporate these fruits. Recipes vary, but orange cake is oftentimes a sheet or bundt cake eaten on Sundays during Lent. A light dusting of powdered sugar is the finishing touch. 

Brazilians (famous for their sweet tooth) prefer an orange-infused syrup to soak into the finished cake, which is also baked in a bundt or tube pan. We are taking it one step further and making a chocolate ganache to drizzle over the orange cake. 

You may find recipes for bolo de laranja that call for beaten egg whites. This gives the cake an extra lift and a crisper texture. You can certainly do this, but we are feeling lazy and are opting to get our rise through oil, baking powder, and baking soda. 

Oil vs Butter for Bolo de Laranja

You can use butter or oil for your chocolate orange cake, but we recommend oil. Oil tends to produce a more moist, even crumb than butter. This is not only important for mouth feel, but also for presentation when you slice into the cake. You won’t have any pieces crumbling away when you serve this cake. 

If you do wish to use butter, you can use the same amount of melted butter as you would oil. When using solid butter, you will need to use 25% more in volume. Our recipe today calls for ½ cup of oil, so you would use ⅔ cup of butter or other solid fat. 

Ganache for Chocolate Orange Cake

Ganache is simply chocolate slowly melted with cream. The ratio of cream to chocolate for your orange cake will depend on the type you use. In general, dark chocolate (semi-sweet) calls for a 1:1 ratio of chocolate to cream; milk chocolate requires slightly less cream, usually 1 part of cream to two parts of chocolate. 

We recommend the semi-sweet ganache for the bolo de laranja. It is already quite sweet, so the slightly bitter taste of the chocolate helps to off-set that. Plus, the appearance of the glossy dark chocolate makes it a real show-stopper. 

Feel free to add in a little boozy flavor to the ganache as well. We’re adding a splash of Grand Marnier to suit the orange theme, but a little spiced rum would do nicely, too. 

Fresh Orange Juice vs Bottled for Bolo de Laranja

Of course, we are going to recommend fresh squeezed orange juice for this recipe; and with navels coming into season soon, there is no reason to go store bought, in our opinion. Not only is the flavor unparalleled, you will benefit from the antioxidants and enzymes that are destroyed during the bottling process. 

That being said, if you don’t want to squeeze it yourself or you don’t have a good supply of fresh oranges near you, bottled will be fine. Just choose a version with pulp and no added sugar. 

Chocolate Orange Cake Recipe (Receita de Bolo de Laranja com Chocolate)

Ingredients:

For the Cake Batter:

2.5 cups AP flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
½ cup extra virgin olive oil
3 large eggs
1 cup orange juice
2 cups white sugar
For the Ganache:
9 oz bittersweet chocolate chips or roughly chopped bars
1 cup heavy cream
1 tbsp Grand Marnier

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a medium bowl, whisk together the baking powder, baking soda, salt, and flour. 
  3. In the bowl of a stand mixer, add in your eggs, sugar, and olive oil. Mix on low until combined. Add in the orange juice, and mix again until blended.
  4. Add in your sifted dry ingredients and mix on low until just combined. Try not to over-mix.
  5. Grease a bundt pan with non-stick spray or butter and a coating of flour. Pour the cake batter into the pan and place in the center of the oven. 
  6. Bake for 40 minutes, or until a knife inserted into the batter comes out clean.
  7. Turn the cake out onto a serving tray and let it cool for at least an hour.
  8. When the cake is cool, make your ganache. Heat a double boiler over medium-high heat and pour in the cream. Let it heat for a couple of minutes, then add in the chocolate. Stir constantly over the heat until the chocolate is melted and the mixture is glossy. Finally, whisk in your Grand Marnier. 
  9. Drizzle the ganache over the top of the cake. Garnish with fresh orange zest and a few fresh orange slices. 

Storing Chocolate Orange Cake

Your bolo de laranja com chocolate will keep under a cake dome or in a storage container at room temperature for two days, and up to ten in the fridge.  

More Great Brazilian Recipes to Try:

Brazilian Pave (No Bake Vanilla Cake)

Posted on by John Reynolds

Maria brand digestive biscuits for Brazilian pave

Pavé is a traditional dessert in Brazil. It is made with layers of cream or custard and digestive biscuits soaked in brandy. You can add additional layers of fruit, chocolate, or coconut to make it extra special. One of the best things about Brazilian pavé is that it requires no baking and you can make it ahead of time so you are free to mingle with guests.

What Does “Pavé” Mean?

The layers of the pave cake are said to resemble the latticework of cobblestone streets or walkways. The word “pavé” itself is from the French, meaning “paved.” 

Pave vs Trifle

You might notice some similarities between the Brazilian pavé and a traditional English trifle. Both desserts layer cookies with cream or custard. The trifle, however, usually incorporates sponge cookies, or “lady fingers.” Some versions of pavé may also use lady fingers, but digestive biscuits are more common. Traditional pavé also does not have the layers of fruit found in most trifle recipes. 

Additionally, trifle is often served in a special dish: a large bowl set atop a stem with a base. It resembles a large goblet or wine glass. Pavé is a shallower dessert and does better in a standard baking dish or casserole. 

What Are Digestive Biscuits?

Digestives, or digestive biscuits, are a kind of semi-sweet cookie popular in many parts of the world. They originated in Scotland in the 19th century as a means of aiding in digestion (hence the name). It was thought that the use of baking soda gave the biscuits an antacid property, while malt extract aided in the breakdown of starch. 

Today, the digestive is more popular as a  tea-time biscuit: perfect for dunking in a sweet cup of Earl Grey in the afternoon. 

You can find digestives in most grocery stores in the US. The Maria cookies in today’s recipe are typically found in the international aisle, along with other favorites from Mexico. You can also find them online. 

Brazilian Pave Recipe

Ingredients:

5 cups milk
2 cans sweetened condensed milk
4 egg yolks
2 tablespoons cornstarch
1 tablespoon brandy
2 tsp vanilla extract
40 or so Maria cookies (or other digestive biscuits)
1.5 cups heavy whipping cream
1.5 cups confectioner’s sugar
1 cup shredded, toasted coconut (optional)

Ingredients:

  1. In a large saucepan, whisk together 3 cups milk, 2 cans sweetened condensed milk, the 4 egg yolks, and 1 tsp of vanilla extract. 
  2. Heat the mixture over medium-high until it reaches a rolling simmer.
  3. Make a cornstarch slurry by mixing another cup of milk and the two tablespoons of cornstarch in a separate bowl or cup. Pour the slurry into the saucepan and whisk to combine. 
  4. Once the custard has thickened, remove the saucepan from the heat.
  5. Pour a thin layer of the custard to cover the bottom of a baking dish (half an inch or so).
  6. Mix together the final cup of milk, the brandy, and ½ tsp of vanilla extract. 
  7. Take your Maria biscuits and dunk each in the brandy mixture for a few seconds before layering them over the custard in your baking dish. 
  8. Top the biscuits with another layer of custard, then add another layer of brandy-soaked biscuits. 
  9. Repeat this process until you have four or five alternating layers of biscuits and custard.
  10. Make the whipped cream topping: in the bowl of a stand mixer, put the heavy cream, powdered sugar, and 1/2 tsp vanilla extract. Whip with a whisk attachment on high until stiff peaks form.
  11. Top your pavé with whipped cream and sprinkle with toasted coconut, if desired. 
  12. Store leftovers in the fridge for up to one week. 

Other Great Brazilian Recipes to Try:

 

Brigadeiro Cake

Posted on by John Reynolds

brazilian brigadeiro cake with sprinkles

Traditional brigadeiros in Brazil are chocolate fudge balls served in little cupcake flutes and topped with chocolate sprinkles. Like many Brazilian desserts, condensed milk is used as a base. Brigadeiros are considered a “must” at parties, since the bite-sized treats are so delicious and easy to make. They are also highly customizable, since they require only a few simple ingredients. They can be found in various flavors and iterations, including today’s brigadeiro cake. 

Where Do Brigadeiros Come From?

The first Brigadeiros are attributed to Heloísa Nabuco de Oliveira, a confectioner from Rio de Janeiro. During the presidential elections of 1946, Heloisa was an ardent supporter of Eduardo Gomes. Gomes held the military rank of “Brigadier,” and it is thought that Heloisa developed and named the new dessert in his honor. The original name was “doce de brigadeiro,” but it was eventually shortened to just “brigadeiro.”

The classic Brigadeiro has a signature look: small, round balls topped with chocolate sprinkles and served in paper bonbon cups. However, you will find many variations on the theme throughout the country. Like French truffles, Brigadeiros lend themselves to all sorts of flavors and toppings. Coconut is quite popular, as is strawberry, lemon, and various nut mixtures. 

The Brigadeiro recipe can also be applied to larger confections, like pies and cakes. The creamy texture is a perfect frosting for a dense crumb cake or a filling for a silky chocolate pie. Today’s recipe is for a Brigadeiro cake: a moist, two-layer chocolate cake is filled and iced with brigadeiro frosting, then coated in plenty of chocolate sprinkles. 

Brigadeiros vs Truffles vs Fudge

Brigadeiros are quite similar to both truffles and American fudge. However, each of these confections has a slightly different texture due to their ingredients. 

Truffles are made with “ganache,” a mixture of chocolate and heavy cream. Their texture is soft and creamy, and they are often not as sweet as fudge or Brigadeiros. 

Like Brigadeiros, fudge is made with condensed milk and chocolate. However the ratio of chocolate to condensed milk is much higher, and the chocolate takes the form of chips or a chopped bar. The resulting texture is much harder than a truffle or a Brigadeiro.

Brigadeiros typically incorporate butter and powdered chocolate in addition to the condensed milk, which makes them softer than fudge and slightly chewier than truffles. 

Can I Use Cake Mix for Brigadeiro Cake?

Of course! Store-bought cake mixes will be perfectly fine for this recipe, especially if you are in a hurry or don’t want to deal with the extra ingredients. The star of the show is really the Brigadeiro frosting, so make sure you don’t cut corners for that!

Can I Make Brigadeiros Without Condensed Milk?

We have never tried to do this ourselves, but Pies and Tacos has a lovely recipe for a vegan and paleo option for Brigadeiros that incorporates coconut butter, cashew butter, and vegan chocolate chips. Certainly worth a try!

What is Table Cream?

Table cream is a dense, shelf-stable cream that is sold in can or jar form. You can often find it in the international section of the grocery store as Mexican crema or Media Crema. In the can, especially, you will notice a clear liquid above the cream, which tends to settle to the bottom. Before you use the cream, strain off this liquid.

If you do not have table cream, you can substitute heavy cream. You may need to adjust the amount of butter and cornstarch, however, to achieve the desired consistency.  

Brigadeiro Cake 

Ingredients:

For the Brigadeiro Cake

2 cups all purpose flour
¾ cup unsweetened cocoa powder
1.5 cups granulated sugar
1 cup whole milk
½ cup vegetable oil
2 tsp baking soda
1 tsp baking powder
½ tsp salt
3 eggs
1 tsp vanilla extract

For the Frosting

2 14 oz cans of sweetened condensed milk
1 cup table cream with serum strained off (see above)
1 cup whole milk
2 tbsp cornstarch
1 tbsp butter
1.5 cups cocoa powder
Lots of chocolate sprinkles (2-3 cups)

Directions:

  1. Start the frosting. In a saucepan, whisk together your milk, cocoa powder, and cornstarch. Then add in the table cream, condensed milk, and butter.
  2. Heat the mixture over medium heat, stirring constantly. After about 10-15 minutes, you should have a thick consistency similar to mousse or pudding.
  3. Once you have achieved your pudding consistency, remove the brigadeiro cake frosting from the heat. Pour the mixture into a heat safe bowl and cover with cling film. 
  4. Let the mixture cool down to room temperature, then transfer it to the refrigerator and allow it to cool for 1-2 hours. 
  5. While the brigadeiro frosting cools, bake your chocolate cake. Start by preheating the oven to 350 degrees Fahrenheit. 
  6. Grease two 8×2” round cake pans. For easier removal, line the bottom of each pan with parchment paper. 
  7. In a stand mixer, blend flour, sugar, cocoa powder, salt, baking powder, and baking soda.
  8. In a separate bowl, whisk together eggs, vegetable oil, vanilla extract, and milk. 
  9. Add the wet ingredients to the dry ingredients and mix until you have a smooth batter (don’t over mix!). 
  10. Divide the brigadeiro cake batter evenly between your two prepared pans.
  11. Bake in the oven for about 30 minutes or until a knife or toothpick comes out clean when inserted in the middle. 
  12. Let the cakes cool for at least 30 minutes before removing from the pan. 
  13. To frost the cake, place one of the rounds with the flat side up. Scoop a cup or so of your brigadeiro frosting and spread it evenly over the top of the cake.
  14. Place the second brigadeiro cake round on top of the frosted cake again with the flat side up. Spread the remainder of your chocolate frosting on the top and sides of the cake. It does not have to be perfect! You’ll be coating it all with sprinkles, anyway.
  15. Finally, cover your cake liberally with chocolate sprinkles. This can be a little tricky, and you can expect to get some frosting on your hands. If you don’t want to put sprinkles on the sides, just put a good layer over the top. 

Enjoy!

Other recipes to enjoy:

Brazilian Carrot Cake (Bolo de Cenoura)

Posted on by John Reynolds

brazilian carrot cake with ganache topping

Autumn is upon us, and the craving for pumpkin-spice everything has taken a firm hold on us Americans. We seem to put cloves, cinnamon, and nutmeg in just about everything, from coffee drinks to quick breads. In some cases, however, too much spice can distract from the elegance of a primary ingredient. Exhibit A: Brazilian carrot cake. Unlike its American counterpart, this cake relies solely on the moist, sweet flavor of fresh carrots and a beautiful ganache topping to take it to the next level. 

American Carrot Cake vs Brazilian Carrot Cake

American carrot cake tends to be heavily spiced, uses grated carrots, and incorporates a cream cheese or royal icing topping. It is dense and has a chewy, moist texture. In some cases, we even put raisins or nuts in the mix for added texture and sweetness.

Brazilian carrot cake, on the other hand, leaves out the spices and blends all the ingredients together for a smooth batter that is fluffier, but still moist. Instead of cream cheese, it is topped with a silky chocolate ganache. Or, in some cases, it is crowned with a thicker, Brigadeiro-like frosting made from condensed milk and plenty of cocoa powder. 

Both cakes, in our opinion, are delicious. But there is something unique and special about the Brazilian version. Without the warming spices, the carrots take center stage and lend not only a beautiful orange color, but a fresh, earthy taste as well. 

What Pan to Use for Carrot Cake?

You can use any pan you like, but keep in mind that cooking times will vary. A bundt pan makes for a nice presentation, but it can be more challenging to remove it intact if you are a beginner. We like a springform pan, since it is basically fool-proof and bakes a little faster. 

You can easily use this recipe in a muffin tin as well. Again, cooking time will change according to which type of pan you use. To ensure doneness, place a thin knife or toothpick in the center of the batter. If it comes out clean, the cake is done. Try to avoid over-baking, as the batter can become dry and crumbly if it is overdone. 

Do I Have to Blend My Brazilian Carrot Cake?

If you prefer the chewy texture of a traditional American cake, feel free to leave the ingredients unblended. The overall cake will be somewhat denser, but the flavors will be just as good. Just make sure to finely grate your carrots so that they are evenly dispersed throughout the batter (as opposed to sinking to the bottom). 

Butter vs Oil in Cakes

Our carrot cake, like the American version, calls for a good amount of vegetable oil. Since oil remains liquid at room temperature, a cake with oil will (in theory) be more moist. That being said, you can effectively substitute butter in place of oil. 

If using butter for your Brazilian carrot cake, use the same volume of butter you would oil and melt it before use. Be sure to let the melted butter cool a little before mixing it with your eggs, or temper the batter before fully mixing. Interestingly, you may find the texture of your cake to be more “cakey” and less “bready” when using butter in place of oil. 

Brazilian Carrot Cake (Bolo de Cenoura)

Ingredients:

For the cake:

1.5 cups of carrots, peeled and roughly chopped
1 cup vegetable oil
3 large eggs
1.5 cups granulated sugar
2 cups all purpose flour
1 tbsp baking powder
½ tsp salt

For the ganache:

8 oz semi-sweet chocolate (bars or chocolate chips)
1 cup heavy whipping cream

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease your cake pan with non-stick spray or a layer of butter and flour.
  3. Sift together flour, baking powder, and salt in a large bowl.
  4. In a blender, put your carrots, oil, eggs, and sugar. Blend until you have a smooth consistency.
  5. Pour the blended ingredients into the dry flour and salt mixture. Mix using a rubber spatula until just incorporated. Try not to over-mix.
  6. Pour the batter into your prepared pan and put on the center rack in the oven
  7. Bake until a toothpick inserted into the center of the batter comes out clean (about 45 minutes for a springform pan).
  8. Let the cake cool completely for about one hour. Then you can make your ganache.
  9. Roughly chop your chocolate (not necessary if using chips) and put it into a heat safe bowl. 
  10. In a small saucepan, heat the cream over medium heat until it begins to simmer. Try not to boil or scald the milk. 
  11. Pour the heated cream over your chocolate and stir gently and consistently until all of the chocolate has melted and you have a smooth, creamy consistency.
  12. Remove your cake from the springform pan and put it on a serving platter. Drizzle your ganache in an even layer over the top. 

Serve your Brazilian carrot cake with a fresh cup of hot coffee or, for a true fall indulgence, a glass of Brazilian mulled wine (quentao de vinho). 

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