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Broa de fubá with chocolate, a slice of chocolate cornmeal cake on a plate.
Delicious Brazilian cake with chocolate

Brazilian Chocolate Cornmeal Cake (Broa)

Author: Flavelo
Recipes Cakes and Desserts
'Broa de fubá' is a classic snack cake made by Brazilian grandmothers, where 'fubá' means fine cornmeal. This version breaks tradition by adding cocoa, creating an exciting texture play: the rustic, grainy texture of cornmeal meets the silkiness of chocolate. This isn't a light sponge cake, but a dense, substantial cake perfect for dipping into a strong cup of coffee.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 440 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Baking pan (approx. 9x13 inch) or Bundt pan
  • Sieve
  • Whisk or electric mixer
  • Parchment paper

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper (or grease and flour it).

Tip: Proper preparation ensures the cake doesn't stick and bakes evenly.
2 ✓

In a bowl, sift together the dry ingredients: flour, cornmeal, cocoa powder, and baking powder. Stir in the sugar and fennel seeds.

Tip: Cornmeal tends to clump; sifting prevents this and aerates the mixture.
3 ✓

In another bowl, lightly beat the eggs, then add the milk and oil. Pour this liquid into the dry mixture.

Tip: Unlike butter, oil remains liquid at room temperature, keeping the cake moist and soft the next day.
4 ✓

Mix with a spatula or whisk just until combined. Do not overmix!

Tip: Overmixing activates the gluten in the flour, which can make the cake rubbery and tough. We want a crumbly texture here.
5 ✓

Pour the batter into the pan and bake for 35-40 minutes. Test with a toothpick: if inserted into the center and it comes out clean, it's ready.

Tip: Avoid opening the oven door for the first 20 minutes, as temperature fluctuations can cause the cake to sink.

Recipe FAQ

Why did the top crack?
This is normal and even desirable for this cake! The dense batter expands with more difficulty than a sponge, causing rustic cracks.
Can I use coarse cornmeal?
Not recommended, as it will be gritty. Look for 'fine cornmeal' or corn flour (not cornstarch).

Ingredients

  • 1 1/2 cups Fine Cornmeal (Fubá)
  • 1 1/2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 3 tbsp Unsweetened Cocoa Powder
  • 3 large Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 tbsp Baking Powder
  • 1 tsp Fennel Seeds (optional but authentic)