Sunday, March 6, 2011

Nega Maluca – Brazilian Chocolate Cake

I first had this cake at a small Brazilian restaurant in NYC about 5 years ago.  It was excellent.  Once home I checked online and found a few recipes, all used chocolate drink powder (such as Nesquick !)  I was intrigued and filed  a few recipes away for another day into the great recipe beyond . . .
Jump to 2011 and the great recipe clean up and low and behold . .  Nega Maluca.
I came across the files the other day while cleaning off an old laptop.  With Carnival just around the corner, this seemed like too much of a coincidence not to whip one up.  Quik and Oil?  Hmmm.  Rule  1 was invoked .  Always follow basic recipe first when baking (after checking multiple sources.)   Every recipe I checked used oil and most used Quik; if not it was the cocoa powder sugar ratio equivalent.   Many expressed concerns over said ingredients but recanted after eating the cake. 

The recipes are similar to “Never fail chocolate cake” but use chocolate drink powder instead of cocoa powder, no milk and vegetable oil instead of shortening.   I went with a combination of a few to adjust for not having self rinsing flour.  My only real addition/change was to add a hint of coffee to make the chocolate pop. 

This cake  is definitely one to eat warm to hot.  Cold was good, but I wasn't overwhelmed.  Hot with ice cream or fresh whip cream and it was getting my vote for " Worth every evil calorie"    . . .

Recipe for: Nega Maluca -  Brazilian Chocolate Cake

Serves: 8


1 cups chocolate powder (like Nesquik)
1 cups sugar
1/2 cup vegetable oil
2 eggs
2 cups all purpose flour
¾ cups hot water +1/4 cup hot strong coffee
1 /2 tsp kosher salt
1 tablespoon baking powder

For Icing
3 tablespoons milk
1 tablespoon strong coffee
½ cup unsweetened cocoa powder
1 tbsp (tablespoon) butter
1 cup sugar
Pinch of kosher salt


In a large bowl, beat the eggs, then add the sugar, chocolate, salt and oil and mix well.
Add flour, then the hot water and baking powder and mix well.
Pour into a 9 ½ round (or 8x8 inch rectangular) greased and parchment lined pan (grease and flour if no parchment).
Bake in a 375 F for about 40 minutes or until a toothpick in the centre comes out clean.
Let the cake cool for 5 minute and then carefully flip it upside-down onto cooling rack.
Using a chopstick poke holes all over the cake
Put all icing ingredients in a saucepan and cook slowly to dissolve and continue to cook until it reaches a boil, pour over the still warm cake slowly, so that it seeps into the holes and also let some run down the sides.
Top with chocolate shavings. 
Serve warm with Vanilla ice cream.

Here are some other Nega Maluca recipes:

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