Bolo formigueiro (Anthill Cake)

Bolo formigueiro (Anthill Cake)

Chocolate is an important and widely used ingredient in Brazilian sweets, that goes very well with coconut. This is a tasty recipe, soft, and moist. It keeps well out of the fridge.

For the batter:

• 200 g butter
• 350 g sugar
• 4 eggs
• 200 g all-purpose flour
• 100 g dry grated coconut
• 200 ml coconut milk
• 1 tablespoon baking powder
• 50 – 100 g dark chocolate sprinkles or grated dark chocolate
For the filling:
• 2 tablespoons cocoa powder
• 100 g sugar
• 1 tablespoon corn starch
• 200 ml milk
• 1 tablespoon butter
For the coating:
• dark chocolate sprinkles or dry grated coconut
• icing sugar

Preparation method

  1. Beat butter and sugar with the electric mixer until soft and creamy, then, while beating, add the eggs.
  2. Gently add the sifted flour and baking powder, the coconut and coconut milk.
  3. Finally add the dark chocolate sprinkles or the grated dark chocolate.
  4. Put the dough into a greased and floured (or lined with grease-proof paper) springform pan about 24 cm in diameter.
  5. Bake at 180° C for about 45 minutes.
  6. Stick a toothpick in the center of the cake, if it comes out clean the cake is ready.
  7. Prepare the filling: dissolve the starch, cocoa and sugar into the milk, bring to a boil and cook for 1 minute, stirring constantly. Turn off the heat and add the butter.
  8. Let the cake cool then turn it out onto a serving plate. Cut the cake in half horizontally. Set aside 3 tablespoons of chocolate filling and spread the remaining chocolate over the first cake layer; then put the second cake layer on top.
  9. Spread the remaining filling to cover the edges of the cake and sprinkle edges with chocolate sprinkles or grated coconut.
  10. If you like you may place a stencil on top and sift the icing sugar over the stencil to create a pattern.

Posted on: 11 November 2011