Google Trends BR,bolo envenenado

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Bolo Envenenado (Poisoned Cake) is a type of chocolate cake popular in Brazil. It is characterized by its moist, spongy texture and rich chocolate flavor. The cake is typically served with a chocolate ganache frosting and often has a surprise filling, such as a layer of fruit or nuts.

Bolo Envenenado is believed to have originated in the state of Bahia in northeastern Brazil. The cake’s name is said to come from the fact that it is so delicious that it can be “addictive.”

The cake is made with a simple batter of flour, sugar, eggs, and chocolate. The batter is then baked in a Bundt pan or other fluted pan. Once the cake has cooled, it is typically frosted with a chocolate ganache.

Bolo Envenenado is a popular dessert in Brazil and is often served at parties and celebrations. The cake is also a favorite of tourists, and many restaurants in Brazil offer it on their menus.

Here is a recipe for Bolo Envenenado:

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the chocolate ganache:

  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. To make the chocolate ganache, combine the chocolate and heavy cream in a small saucepan over low heat. Stir until the chocolate is melted and smooth.
  8. Pour the ganache over the cooled cake and let it set for at least 30 minutes before serving.

Enjoy!

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