Bolo Formigueiro - Brazilian Chocolate Marble Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 1/4 cup (40g) chocolate sprinkles 1/4 cup (40g) chocolate sprinkles
• 1/4 cup (25g) cocoa powder 1/4 cup (25g) cocoa powder

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 45g, 26g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients.
6. 6.
   Divide the batter in half. In one half, fold in the chocolate sprinkles. In the other half, sift in the cocoa powder and mix until well combined.
7. 7.
   Spoon alternating dollops of the vanilla and chocolate batters into the prepared cake pan, creating a marbled effect.
8. 8.
   Use a knife or skewer to gently swirl the batters together, creating a marbled pattern.
9. 9.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Treat your ingredients with care...

• Chocolate sprinkles — Make sure to use high-quality chocolate sprinkles for the best flavor and texture. Avoid using nonpareils or jimmies, as they may bleed color into the batter.

Tips & Tricks

• To achieve a more pronounced chocolate flavor, you can add a teaspoon of instant coffee granules to the cocoa powder.
• For an extra moist cake, brush the cooled cake layers with a simple syrup made from equal parts sugar and water before frosting.

Serving advice

Serve the Bolo Formigueiro as a delightful afternoon treat with a cup of coffee or tea. It can also be enjoyed as a dessert, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Dust the top of the cake with powdered sugar for an elegant touch. You can also garnish it with a sprinkle of chocolate shavings or additional chocolate sprinkles.