Introduction
Bolo São Marcos is a traditional Brazilian cake that is loved for its rich flavor and moist texture. This cake is named after the neighborhood of São Marcos in the state of Espírito Santo, where it originated. It is a popular dessert that is often served at birthday parties, weddings, and other special occasions.
The key to the deliciousness of Bolo São Marcos lies in its unique combination of ingredients. The cake is made with a rich chocolate batter, layered with a creamy coconut filling, and topped with a decadent chocolate ganache. The result is a cake that is both indulgent and satisfying, with a perfect balance of flavors.
Ingredients
To make Bolo São Marcos, you will need the following ingredients:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup sweetened condensed milk
– 1 cup coconut milk
– 1 cup shredded coconut
– 1/2 cup heavy cream
– 1 cup semisweet chocolate chips
Steps
Follow these steps to make Bolo São Marcos:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water. The batter will be thin, but that’s normal.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. While the cakes are baking, prepare the coconut filling. In a saucepan, combine the sweetened condensed milk, coconut milk, and shredded coconut. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
8. Once the cakes have cooled, remove them from the pans and place one of the cakes on a serving plate.
9. Spread the coconut filling evenly over the first cake layer.
10. Place the second cake layer on top of the filling.
11. To make the chocolate ganache, heat the heavy cream in a saucepan until it starts to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
12. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
13. Let the cake sit for a few minutes to allow the ganache to set before serving.
Variations
While the classic Bolo São Marcos recipe is already delicious, you can also try some variations to add your own twist to this Brazilian cake:
– Add a layer of sliced strawberries or other fresh fruits between the cake layers for a fruity twist.
– Sprinkle some chopped nuts, such as walnuts or almonds, on top of the chocolate ganache for added crunch.
– Substitute the shredded coconut in the filling with chopped chocolate or chocolate chips for a different texture.
Tips
Here are some tips to help you achieve the best results when making Bolo São Marcos:
– Make sure to sift the cocoa powder before adding it to the dry ingredients to remove any lumps.
– Use good quality chocolate chips for the ganache to ensure a smooth and creamy texture.
– Allow the cakes to cool completely before assembling to prevent the filling from melting.
– For an extra special touch, decorate the top of the cake with additional shredded coconut or chocolate shavings.
Conclusion
Bolo São Marcos is a delightful Brazilian cake that brings together the flavors of chocolate and coconut in a truly irresistible way. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to impress. With its moist cake layers, creamy coconut filling, and rich chocolate ganache, Bolo São Marcos is a dessert that will leave you wanting more.
FAQs
1. Can I use a different type of milk for the coconut filling?
Yes, you can use any type of milk you prefer. However, coconut milk adds a distinct flavor that complements the other ingredients in the cake.
2. How long does Bolo São Marcos stay fresh?
This cake can be stored in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or keep it in an airtight container.
3. Can I freeze Bolo São Marcos?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container before freezing. Thaw it in the refrigerator overnight before serving.
4. Can I use a different type of frosting instead of the chocolate ganache?
Yes, you can use any frosting of your choice. However, the chocolate ganache adds a rich and decadent touch to the cake.
Bolo São Marcos
Bolo São Marcos is a traditional Brazilian cake featuring rich chocolate cake layers filled with a creamy coconut filling and topped with indulgent chocolate ganache. This delightful dessert beautifully balances flavors of chocolate and coconut for an irresistible treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened condensed milk
- 1 cup coconut milk
- 1 cup shredded coconut
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Directions
-
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
-
Stir in the boiling water. The batter will be thin, but that's normal.
-
Divide the batter evenly between the prepared cake pans.
-
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
-
While the cakes are baking, prepare the coconut filling. In a saucepan, combine the sweetened condensed milk, coconut milk, and shredded coconut. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
-
Once the cakes have cooled, remove them from the pans and place one of the cakes on a serving plate.
-
Spread the coconut filling evenly over the first cake layer.
-
Place the second cake layer on top of the filling.
-
To make the chocolate ganache, heat the heavy cream in a saucepan until it starts to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
-
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
-
Let the cake sit for a few minutes to allow the ganache to set before serving.
