Fluffy nega maluca cake with brigadeiro topping

Dessert
Very Easy
50 min
418 Kcal

Nega maluca cake is a typical Brazilian chocolate cake. It is very simple to make by hand. What sets it apart from other cakes made with chocolate is that it is made with hot water (instead of milk) and oil (instead of butter). Naturally lactose-free, this recipe is quite literally part of our childhood. We also made a brigadeiro topping, since we’re celebrating Brazil, but it’s optional—the cake is soft and delicious on its own. Follow our step-by-step recipe and enjoy it today!

Ingredients

12

Cake:

Brigadeiro topping:

Estimated cost: 3.24€ (0.27€/serving)

Materials

  • Bowl
  • Whisk

Preparation

Preparation10 min
Cook time40 min
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 1For the cake: Preheat oven to 350°F/180°C. In a bowl, beat eggs and sugar together.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 2Once the mixture is smooth, add the cocoa powder, oil and hot water. Mix again.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 3Add flour and baking powder.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 4Mix until uniform, then pour the batter into the greased pan.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 5Bake at 350°F/180°C for 30 to 40 minutes. Check for doneness with a toothpick. Remove from the oven and let the cake cool before turning it out of the pan.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 6Brigadeiro glaze:
    In a saucepan over medium heat, combine the milk and cocoa.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 7Add the condensed milk and butter.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 8Stir constantly until slightly thickened, between 10 and 15 minutes.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 9Pour the still-warm icing over the cake.
  • Fluffy Nega Maluca Cake with Brigadeiro Topping - Preparation step 10It’s ready. Enjoy!

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FAQ ❓

What is nega maluca cake?

Nega maluca is the name of a Brazilian chocolate cake made without milk, which is replaced by hot water.
A few tips can make nega maluca cake even fluffier and lighter:
– Use eggs at room temperature,
– Don’t overmix the batter after adding the baking powder,
– Sift the flour to help incorporate air into the batter.
Also, follow the baking time and avoid opening the oven door during the first 30 minutes. Good baking powder and the right proportion of fat are also essential for a cake that melts in your mouth!
The ideal temperature for baking nega maluca cake is 180°C (350°F) for 30 to 40 minutes. Always check for doneness with a toothpick.
Nega maluca cake can be stored at room temperature for up to 3 days, well covered with plastic wrap or in a lidded container. To keep it longer, refrigerate it for up to 5 days or freeze it for up to 2 months, preferably already sliced. To keep it moist and soft, avoid leaving the cake exposed to the air. One extra tip: when reheating, microwave it for 15 seconds with a spoonful of water beside it (without letting the water touch the cake) to keep it as moist as it was when freshly baked.
This nega maluca cake is made with hot water, not milk!
Traditional nega maluca cake is made with chocolate powder, not chocolate drink mix. Chocolate powder has a higher proportion of cocoa and less sugar, which gives the cake a more intense, balanced flavor. For an even richer result, choose chocolate with 50% to 70% cocoa. For a gourmet touch, add a little 100% cocoa powder or top the cake with a ganache made with semisweet chocolate. Avoid chocolate drink mixes, as they can make the cake too sweet and give it an artificial taste.
According to an unsubstantiated popular story, the cake was created by an enslaved woman who was considered “crazy.” Note: We are referring only to the name of the cake.
Of course! Nega maluca chocolate cake is a basic cake that you can enjoy with topping or filling, or on its own.
Nega maluca cake can sink for a few reasons: the oven may be too hot, the batter may have been overmixed, or the baking powder may be expired. Always preheat the oven and avoid opening the door during the first 30 minutes of baking. Also, don’t overmix after adding the baking powder, as this can affect how the batter rises. Use a suitable pan (not too small or too deep) and make sure the cake is baking evenly. A toothpick inserted into the center should come out clean when the cake is done!

Nutrition

for 1 serving / for 100 g
Calories: 418Kcal
  • Carbo: 57.3g
  • Total fat: 14.8g
  • Saturated fat: 3.5g
  • Proteins: 10.6g
  • Fibers: 6g
  • Sugar: 26.1g
  • ProPoints: 11
  • SmartPoints: 16
Nutritional information for 1 serving (143g)

Cookware

oven

Attributes

Suitable for freezing
Keep refrigerated
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Questions

Photos of members who cooked this recipe

Mirella MendonçaMirella Mendonça
I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

Comments

Rate this recipe:
5/5, 2 votes 1 comment

anonymous

Great recipe =) thanks

i cooked this recipe
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