Este bolo de chocolate é um clássico que nunca falha. A sua massa, feita com óleo, garante uma textura incrivelmente cremosa e húmida que se mantém por dias. É uma receita simples e rápida, perfeita para um lanche de última hora ou para celebrar uma ocasião especial sem complicações na cozinha. O sabor intenso a chocolate vai conquistar toda a família.

Ingredientes (6 Pessoas)

  • 240 gr de farinha com fermento
  • 125 gr de chocolate em pó
  • 5 ovos
  • 320 gr de açúcar
  • 2 dl de óleo
  • 1 colher de sopa de água quente
  • manteiga para untar
  • farinha para polvilhar

Preparação

  1. Barre uma forma com manteiga e polvilhe-a com farinha.
  2. Ligue o forno a 180º C.
  3. Numa tigela, misture a farinha com o chocolate em pó.
  4. Noutra tigela, bata os ovos com o açúcar durante 10 minutos, junte a mistura da farinha, o óleo e a água quente e mexa delicadamente.
  5. Deite a mistura anterior para a forma e leve ao forno durante 50 minutos.
  6. Verifique a cozedura com um palito, retire do forno, deixe arrefecer um pouco, desenforme e deixe arrefecer totalmente.
  7. Sirva cortado aos quadrados ou regado ou barrado com molho de chocolate e decorado a gosto.

Sugestão: Pode regar ou barrar o bolo com o mesmo molho do bolo, de chocolate escorrido. Se preferir, pode servi-lo simples ou apenas polvilhado com açúcar em pó.

From our Portuguese kitchen to yours, here is the English version below.

Creamy Chocolate Cake

There’s a special kind of magic in a simple, deeply chocolatey cake, and this recipe is a perfect example of that. Unlike many cakes that use butter, this one relies on oil, which is the secret to its incredibly moist, tender, and creamy crumb. The preparation is wonderfully straightforward—beating the eggs and sugar well is key to its light texture, but otherwise, it’s a simple mix-and-bake affair that results in a rich, satisfying cake.

This is the kind of cake that feels both comforting and a little bit decadent. It’s robust enough to be cut into squares and enjoyed with a glass of milk for an afternoon snack, but it can also be easily dressed up for a celebration. The flavour is pure, unadulterated chocolate, making it a guaranteed crowd-pleaser for all ages.

The recipe is brilliant in its simplicity, but it also serves as a fantastic blank canvas. As the suggestion notes, a simple chocolate glaze or ganache would be a wonderful addition, taking the chocolate intensity to the next level. You could also serve it with a dusting of icing sugar or alongside fresh raspberries or a dollop of whipped cream to cut through the richness.

Ingredients (Serves 6)

  • 240g self-raising flour
  • 125g cocoa powder
  • 5 large eggs
  • 320g caster sugar
  • 200ml vegetable oil
  • 1 tbsp hot water
  • Butter, for greasing
  • Flour, for dusting

Method

  1. Grease a cake tin with butter and dust it with flour.
  2. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  3. In a bowl, sift and mix together the flour and cocoa powder.
  4. In another large bowl, beat the eggs with the sugar for about 10 minutes until pale and voluminous. Gently fold in the flour mixture, the oil, and the hot water.
  5. Pour the mixture into the prepared tin and bake for 50 minutes.
  6. Check if the cake is cooked by inserting a skewer into the centre; if it comes out clean, it’s ready. Remove from the oven, let it cool slightly in the tin, then turn it out to cool completely.
  7. Serve cut into squares, or drizzled or covered with a chocolate sauce and decorated as desired.

Tip: You can drizzle or cover the cake with a simple chocolate ganache. If you prefer, you can serve it plain or simply dusted with icing sugar.