📝 About This Recipe
A nostalgic staple of Brazilian afternoon coffee culture, Bolo Formigueiro is a tender, velvety vanilla cake studded with chocolate sprinkles that resemble busy little ants. This whimsical treat features a delicate hint of coconut and a rich, fudgy chocolate brigadeiro-style glaze that drips down the sides. It is the perfect marriage of simple childhood comfort and sophisticated texture, making it an irresistible addition to any breakfast spread or merienda.
🥗 Ingredients
The Cake Batter
- 3 tablespoons Unsalted butter (softened at room temperature)
- 1 1/2 cups Granulated sugar
- 3 pieces Large eggs (separated into yolks and whites)
- 1 cup Whole milk (room temperature)
- 1/2 cup Unsweetened shredded coconut (finely grated)
- 2 cups All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 1/2 cup Chocolate sprinkles (high-quality dark chocolate vermicelli preferred)
- 1 pinch Salt
- 1 teaspoon Vanilla extract
Chocolate Glaze (Cobertura)
- 1 can Sweetened condensed milk (14 oz)
- 3 tablespoons Unsweetened cocoa powder (sifted)
- 1 tablespoon Unsalted butter
- 1/4 cup Heavy cream (to reach a pourable consistency)
- 2 tablespoons Chocolate sprinkles (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Generously grease a 9 or 10-inch Bundt pan (tube pan) with butter and dust with flour, tapping out the excess.
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2
In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Set these aside; they will provide the cake's characteristic lift.
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3
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy, about 3-4 minutes.
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4
Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
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5
Gradually alternate adding the sifted flour and the milk to the batter, starting and ending with the flour. Mix on low speed just until combined; do not overmix.
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6
Gently fold in the shredded coconut using a spatula until evenly distributed.
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7
Add the chocolate sprinkles to the batter. Stir quickly and gently so the chocolate doesn't begin to melt or bleed into the batter.
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8
Fold in the beaten egg whites in three stages. Use a light hand to keep the air in the batter, ensuring a soft crumb.
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9
Stir in the baking powder last, then pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
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10
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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11
While the cake bakes, prepare the glaze: Combine condensed milk, cocoa powder, and butter in a small saucepan over medium-low heat.
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12
Cook the glaze, stirring constantly, for about 5-8 minutes until it thickens slightly but remains pourable. Stir in the heavy cream at the end to loosen it up.
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13
Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack or serving plate.
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14
Pour the warm chocolate glaze over the cake while it is still slightly warm, letting it drip naturally down the sides. Top with extra chocolate sprinkles for the finishing touch.
💡 Chef's Tips
Always use room temperature eggs and milk to ensure the batter emulsifies perfectly. Toss the chocolate sprinkles in a teaspoon of flour before adding them to the batter to prevent them from sinking to the bottom. Do not overbeat the batter after adding the flour, or the cake will become tough rather than tender. For an extra moist cake, you can substitute half of the milk with coconut milk. If the glaze gets too thick, simply whisk in another tablespoon of heavy cream or milk.
🍽️ Serving Suggestions
Serve a thick slice alongside a strong Brazilian 'cafezinho' (black coffee). Pair with a glass of cold milk for a traditional afternoon snack. Add a side of fresh tropical fruits like papaya or mango to balance the sweetness. Serve slightly warm for a melt-in-your-mouth chocolate experience. This cake is also delicious with a dollop of whipped cream on the side.