(“Molhadinho” literally means “a little wet/moist” in Portuguese, meaning the cake is extra moist.)
🧾 Ingredients
For the Chocolate Cake:
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4 large eggs
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½ cup (120 ml) vegetable oil
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1 cup (240 ml) milk
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1 cup (200 g) granulated sugar
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½ cup (50 g) cocoa powder (use one with good flavour)
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2 cups (240 g) all-purpose flour (sifted)
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1 Tbsp baking powder
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Pinch of salt
For the Creamy Coconut Filling (“Recheio de Coco”):
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2 cans (≈ 2×395 g) sweetened condensed milk
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½ box (≈100 ml) heavy cream (or “creme de leite” in Brazil)
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100 g desiccated/flaked coconut
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1 Tbsp unsalted butter
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1 tsp vanilla extract (optional)
For the “Molhar” (soaking syrup) – optional to make it extra moist:
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½ cup (120 ml) milk
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¼ cup (60 ml) sweetened condensed milk
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You could add a splash of coconut milk if you like
For the Topping (optional):
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Whipped cream or chantilly
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Toasted coconut flakes
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Chocolate shavings or drizzle
👩🍳 Instructions
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Preheat oven to 180 °C (≈ 350 °F). Grease and flour (or cocoa-powder) a 22–24 cm (9-inch) round cake pan.
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Make the cake batter: In a bowl or using a mixer, beat the eggs + oil + milk + sugar until smooth. Add the cocoa powder and mix well. Then gradually fold in the sifted flour + salt + baking powder until just combined (don’t overmix).
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Bake: Pour the batter into the prepared pan and bake for ~35-40 minutes (or until a toothpick comes out clean). Remove from oven and let cool slightly in the pan, then invert onto a wire rack and cool completely.
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Make the filling: In a saucepan over medium heat, melt the butter, add the condensed milk and the heavy cream. Stir constantly so it doesn’t burn. Add the desiccated coconut and continue cooking until the mixture thickens a bit (it should pull away from the sides slightly). Remove from heat, stir in vanilla if using, and let it cool to spreadable consistency.
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Soak the cake (optional but gives “molhadinho” effect): While cake is still warm or once slightly cooled, poke holes all over with a skewer and slowly pour the soaking syrup (milk + condensed milk mixture) so that the cake absorbs it.
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Assemble:
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If you want, slice the cake horizontally into two layers.
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Spread the coconut filling generously on the bottom layer, then place the top layer back. If you didn’t slice, simply spread the filling on top.
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Top & finish: Spread whipped cream or chantilly on top, then sprinkle toasted coconut flakes and/or chocolate shavings and drizzle chocolate if desired.
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Chill & Serve: For best flavour and texture, refrigerate the cake at least 1 hour (or more) before slicing and serving, so it becomes nicely moist and set.
🌟 Tips & Variations
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Use good quality cocoa powder for rich chocolate flavour.
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If you like a very moist (almost mousse-like) cake, soak it well with the syrup.
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You could add a layer of chocolate ganache between layers for extra indulgence.
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For a lighter twist: skip the soaking syrup and simply serve at room temperature.
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Store any leftovers covered in the refrigerator; bring to room temperature before serving for best texture.
Would you like me to send you a print-friendly version of this recipe (with metric & US conversions) or a video tutorial link for making the exact cake?
