Este Bolo de Chocolate da Viviane é a receita perfeita para quem procura um bolo de chocolate clássico, húmido e absolutamente delicioso, sem complicações. A massa é preparada rapidamente no liquidificador, resultando numa textura incrivelmente fofa. A cobertura e recheio de ganache de chocolate meio amargo dão o toque final de indulgência, tornando cada fatia uma verdadeira celebração para os amantes de chocolate.

Ingredientes

  • 3 ovos
  • 2 colheres (sopa) manteiga
  • 1 copo de leite
  • 1 copo de óleo de girassol
  • 2 copos de açúcar
  • 2 copos de farinha de trigo
  • 3 colheres (sopa) de chocolate do padre
  • 1 1/2 colher (sopa) fermento em pó
  • 500g de creme de leite fresco
  • 400g de chocolate meio amargo derretido

Preparação

  1. Bata todos os ingredientes da massa no liquidificador. Lembre-se de adicionar primeiro os líquidos. Eu prefiro adicionar a farinha e o açúcar numa bacia e mexer à mão mesmo pois no liquidificador fica meio pesado.
  2. Leve ao forno para assar. Demora uns 40 minutos.
  3. Enquanto isso, prepare o recheio que será também usado na cobertura.
  4. Basta derreter o chocolate da forma que achar conveniente, eu prefiro no microondas. Depois adicione o creme de leite. Mexa bem e deixe arrefecer na geladeira.
  5. Quando o bolo estiver assado e frio, parta-o ao meio, adicione a metade da ganache de chocolate, pique chocolate em pedaços bem pequenos e distribua sobre o recheio.
  6. Cubra com a outra parte do bolo e finalize a cobertura com o restante do ganache. Para arrematar eu usei chocolate ralado e algumas cerejas. Leve para geladeira até a hora de servir.

For all the chocolate lovers out there, here’s the English recipe to create this wonderfully simple and decadent cake.

Viviane’s Chocolate Cake

This is the kind of classic, no-fuss chocolate cake that every baker should have in their repertoire. It’s incredibly straightforward to make – the batter comes together in a blender in minutes – but the result is a beautifully moist and tender sponge. The real star, however, is the rich, silky ganache made from dark chocolate and cream, which serves as both a luscious filling and a glossy frosting.

It’s the perfect cake for any occasion, from a simple afternoon treat to a birthday celebration. The recipe also offers a lovely personal touch, suggesting that you can mix the dry ingredients by hand if your blender struggles, a common-sense tip that makes it feel like a treasured family recipe.

The beauty of this cake lies in its simplicity and its rich, unadulterated chocolate flavour. The original recipe suggests adding finely chopped chocolate to the filling for extra texture and finishing with grated chocolate and cherries, but feel free to get creative. Fresh raspberries or a dusting of cocoa powder would also be wonderful finishing touches.

Ingredients

  • 3 large eggs
  • 2 tbsp butter, melted
  • 1 cup (240ml) milk
  • 1 cup (240ml) sunflower oil
  • 2 cups (400g) caster sugar
  • 2 cups (250g) plain flour
  • 3 tbsp unsweetened cocoa powder
  • 1 1/2 tbsp baking powder
  • 500g double cream
  • 400g dark chocolate, finely chopped

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a round cake tin (approx. 20-22cm).
  2. Place all the cake ingredients into a blender, adding the liquids first (eggs, melted butter, milk, oil). Blend until smooth. The original author notes that if your blender finds this too heavy, you can blend the liquid ingredients and then pour them into a large bowl to be mixed by hand with the sugar and sifted flour.
  3. Pour the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely in the tin before turning out.
  4. Meanwhile, prepare the ganache, which will be used for both the filling and the frosting. Melt the dark chocolate in a way you find convenient—in short bursts in the microwave or in a heatproof bowl set over a pan of simmering water. Once melted, add the double cream and stir well until the mixture is fully combined and smooth.
  5. Let the ganache cool in the fridge until it has thickened to a spreadable consistency.
  6. Once the cake is completely cool, carefully slice it in half horizontally. Spread half of the ganache over the bottom layer. For extra texture, the author suggests scattering finely chopped chocolate over the filling at this stage.
  7. Place the other half of the cake on top. Use the remaining ganache to frost the top and sides of the cake. Finish with your desired decoration—the author used grated chocolate and some cherries.
  8. Place the cake in the fridge to set for at least an hour before serving.

Tips:

  • For the best results, have your eggs and milk at room temperature before blending. This helps create a smoother, more uniform batter.
  • When cooling the ganache, stir it every 15-20 minutes. This ensures it cools evenly and helps you catch it at the perfect spreadable texture. If it becomes too hard, let it sit at room temperature for a little while to soften.
  • The quality of the chocolate makes a big difference here. Using a good quality dark chocolate (with at least 50% cocoa solids) will give the ganache a richer flavour.
  • This cake is wonderfully moist and keeps well. Store it in an airtight container in the fridge for up to 3 days. For the best flavour and texture, let it sit at room temperature for 20-30 minutes before serving.