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Carrot cake with chocolate


Prep: 25 min     Cook: 45 min      Total: 1 hour 10 min      Additional: 15 min      Servings: 8 to 10












Ingredients
  • 2 big carrots (peeled and grated);
  • ¾ teacup of oil;
  • 1 teacup of caster sugar;
  • 4 eggs;
  • 2.5 teacups of all-purpose flour;
  • 3 teaspoons of baking powder;
  • ½ teaspoon of orange or lemon zest (optional).
Additional ingredients
  •  2 tablespoons of butter;
  •  ¾ teacup of milk;
  • 3½ tablespoons of cocoa powder;
  •  ½ teacup of sugar;
  •  1 tablespoon of cornstarch.



Directions
The cake

  1. Preheat the oven at 190⁰C and grease a tin with butter and all-purpose flour;
  2. In a blender put the carrots with eggs and oil;
  3.  Beat for 3 minutes and after that add sugar with the zest;
  4. Beat the mixture for 2 minutes and put it in a bowl;
  5. In another bowl join all-purpose flour with baking powder and mix with a fouêt;
  6. Slowly add a half of the dry mixture to the first bowl and with the fouêt mix it gently;
  7. Add the second part of the mixture a mix it;
  8. Pour it in a greased tin and let it bake in the preheat oven for 40 minutes at 180⁰C or until the tooth pick inserted come out clean.
The chocolate syrup
  1.  After having your cake outside the oven let it cool down a little bit and turn the cake out;
  2.  In a pan pour the milk, caster sugar, butter and cocoa powder;
  3.  Whisk it and put the pan in a medium-low heat for 4 minutes but keep whisking;
  4.  Add the cornstarch and keep whisking until gets the consistence that you want;
  5.  Pick the hot syrup and pour in the cake. You can cover all the cake or just the top.
  6. Serve it and enjoy!
Note:
> If you want to cover all the cake just double the quantity of the ingredients.

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