This Brazilian-style Bundt Carrot Cake with Chocolate Chips (Bolo de Cenora Trufado con Cobertura de Brigadeiro) is loaded with chocolate chips and a chocolate glaze, perfect for any chocolate lover!
If you have never heard of Bolo de Cenora trufado, it's a carrot cake with lots of chocolate. It's a light and tender cake served with homemade Chocolate Glaze. Give it a try; we bet you'll love it!
How to Make Bundt Carrot Cake with Chocolate Chip
Note: The full instructions are provided in the recipe card below.
- Preheat your oven to 350°F (180°C) and position the rack in the center. Generously grease a 10-cup bundt cake pan with butter and lightly flour it.
- In a blender, blend the eggs, oil, carrots, vanilla, and sugar until smooth, about 5 minutes. Pour into a bowl and sift in the flour and baking powder. Whisk until fully incorporated. Fold in chocolate chips.
- Pour the batter into the prepared pan, spread evenly, and bake for 40-45 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan on a rack before glazing.
- For the glaze, melt the semi-sweet chocolate in a double boiler or microwave. Mix in half a cup each of condensed milk and heavy cream until well combined. Pour the chocolate mixture over the cake and spread evenly. Allow the glaze to set before serving.
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Recipe
Bundt Brazilian Carrot Cake with Chocolate Chips
This Brazilian-style Bundt Carrot Cake with Chocolate Chips (Bolo de Cenora Trufado con Cobertura de Brigadeiro) is loaded with chocolate chips and a chocolate glaze, perfect for any chocolate lover! If you have never heard of Bolo de Cenora trufado, it's a carrot cake with lots of chocolate. It's a light and tender cake served with homemade Chocolate Glaze (Cobertura de Brigadeiro). So give it a try; we bet you'll love it!
Equipment
Ingredients
For the Carrot Cake:
- 270 g all-purpose flour
- 90 g mini chocolate chips , toss with 1 teaspoon flour
- 260 g carrots , peeled and cut into 1'' pieces
- 1-½ tablespoons baking powder
- ½ teaspoon kosher salt
- 4 large eggs
- 370 g granulated sugar
- 210 ml avocado oil or any neutal-flavored oil
- 1 tablespoon pure vanilla extract
For the Chocolate Glaze
- 140 canned sweetened condensed milk (full-fat)
- 110 ml Nestlé Table Cream '' Media Crema'', or light cream
- 160 g bittersweet chocolate such as Ghirardelli
Instructions
For the Brazilian Carrot Cake
- Preheat your oven to 350°F (180°C) and position the rack in the center for even baking. Generously grease a 10-cup bundt pan with butter and lightly flour it. Set aside.
- In a small bowl, toss 1 teaspoon flour with the chocolate chips; set aside.
- In a blender, place the eggs and oil. Add the carrots, vanilla, and sugar. Blend until smooth and well combined, about 5 minutes.
- Pour the blended mixture into a bowl. Sift in the all-purpose flour and baking powder. Using a whisk, lightly blend for another minute until fully incorporated. Genlty fold in the chocolate chips until fully distributed.
- Pour the batter into the prepared baking pan. Spread the batter evenly. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake to a baking rack set in a sheet pan and let it cool completely in the pan before glazing it with chocolate glaze.
How to Make Chocolate Sauce:
- Place the semi-sweet chocolate in a bowl. Melt the chocolate using one of the following methods: For a double boiler, heat water in a pan until it simmers, then turn off the heat. Place the bowl of chocolate over the pan, making sure the bowl doesn't touch the water, and stir until the chocolate melts smoothly.
- For a microwave, heat the chocolate in 30-second intervals, stirring after each interval, until completely melted.
- Once the chocolate has melted, add half a cup of condensed milk and half a cup of heavy cream. Mix until everything is well combined. Pour the chocolate mixture over the cake and spread it evenly.
- Allow the cake to sit for a few minutes before serving to allow the chocolate sauce to set slightly.
Notes
How to Store & Re-Heat
To store: Allow it to cool completely after baking. Once cooled, keep the cake in an airtight container or wrap it tightly in plastic. It can be stored at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to 5 days. However, remember that refrigeration may slightly affect the texture and moisture of the cake.
To reheat: Preheat your oven to 325°F (165°C). Remove the cake from the refrigerator and let it come to room temperature for about 20-30 minutes. Then, cover the cake on a baking sheet with aluminum foil to prevent drying. Warm the cake in the oven for 10-15 minutes until heated. Check the cake with a toothpick or tester to ensure it is warmed to your liking. Once heated, you can serve the cake as is or add a fresh chocolate glaze or cream cheese frosting, if desired. Enjoy!
Make-Ahead
To make the Bundt Carrot Cake ahead of time, you can prepare the cake a day in advance and store it at room temperature or in the refrigerator until ready to serve. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. If you refrigerate the cake, let it come to room temperature before serving.
You can also prepare the chocolate glaze in advance and store it separately in an airtight container in the refrigerator. When ready to serve, reheat the glaze gently in a saucepan or microwave until it reaches a pourable consistency. Drizzle the glaze over the cake, and enjoy!
How to Freeze
To freeze the Bundt Carrot Cake, let it cool completely after baking. Wrap the cake tightly in plastic wrap, ensuring it is well-covered to prevent freezer burn. Then, place the wrapped cake in a freezer-safe container or bag. Label the container with the date and name of the cake. The cake can be stored in the freezer for up to 3 months. When you're ready to enjoy it, remove the cake from the freezer and let it thaw in the refrigerator overnight.
Once thawed, bring it to room temperature before serving, or reheat it slightly in the oven if desired. The cake should maintain its texture and flavor when properly stored and thawed.Nutrition
Nutrition Facts
Bundt Brazilian Carrot Cake with Chocolate Chips
Amount per Serving
Calories
385
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
56
mg
19
%
Sodium
331
mg
14
%
Potassium
281
mg
8
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
16
g
18
%
Protein
6
g
12
%
Vitamin A
6423
IU
128
%
Vitamin C
2
mg
2
%
Calcium
41
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
