Brigadeiro Cake

Welcome, chocolate lovers! This brigadeiro cake is for everyone who loves the intense chocolate flavor! It's a cake with a fresh, creamy frosting made with just 3 simple ingredients: cocoa powder, milk and sweetened condensed milk.

It is a moist cake, full of flavors, with excellent presentation, perfect for many occasions. It can be served as a simple afternoon snack with a cup of tea or at a party with friends! We already made this cake for one of our children's birthday. Decorate with chocolate sprinkles and light the candles!

If you're looking for simple and tasty chocolate cake recipes, check out these Chocolate banana bread, Simple chocolate cake, Creamy chocolate cake or this Chocolate sponge cake.

HOW TO MAKE BRIGADEIRO CAKE

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with butter and dust the inside of the pan with some cocoa powder (hold and rotate the pan so that the flour coats all surfaces).

Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.

Step 3: In a small bowl, place the chocolate broken into pieces and the butter. Melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.

Step 4: Using a stand mixer fitted with a paddle attachment, beat on medium speed the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate cream, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.

Step 5: Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).

Step 6: Remove the cake from the oven and allow to cool inside pan for about 25 minutes.

Step 7: Flip the cake onto a wire rack or serving dish, set aside.

Step 8:
For the filling: In a medium saucepan, add the milk, cocoa powder, sweetened condensed milk and mix well. Heat over low heat and stir occasionally with a wooden spoon until the cream thickens; about 25 minutes. Turn off the heat and allow to cool for 5 minutes.

Step 9: Slice the cake in half with a long knife. Spread the bottom slice of the cake with a little of the cream. Cover with the top slice of the cake and spread with the remaining cream.

Step 10: Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.

TIPS FOR BRIGADEIRO CAKE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

HOW TO STORE THE CAKE

Let the cake cool completely, cut into slices and store in the refrigerator in an airtight container. You can store the cake in the refrigerator for up to 2 to 3 days.

Brigadeiro Cake

This moist and creamy brigadeiro cake is for all chocolate lovers! It's a simple cake to make with layers of intense chocolate flavor!

4.63 from 8 reviews

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by Pedro Barbosa
Category:Cakes, Chocolate, Desserts, Easy Breakfast Ideas, Recipes
Cuisine: Portuguese
Difficulty: Intermediate
Servings: 14 slices
Prep Time:30 m
Cook Time:45 m
Total Time:1:15 h
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Ingredients
For the cake:
• 150 grams (5 1/3 ounces) dark chocolate
• 50 ml (1/4 cup) milk
• Zest of one lemon
• 5 medium eggs
• 150 grams (about 1 cup) dark brown sugar
• 50 grams (1/4 cup) butter
• 150 grams (1 cup) all-purpose flour
• 1 teaspoon baking powder
Brigadeiro frosting and filling:
• 125 grams (1 cup) cocoa powder
• 250 ml (about 1 cup) milk
• 397 grams (14 ounces) sweetened condensed milk
• Chocolate sprinkles (to taste)
Directions
1. For the cake:
   Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with butter and dust the inside of the pan with some cocoa powder (hold and rotate the pan so that the flour coats all surfaces).
2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
3. In a small bowl, place the chocolate broken into pieces and the butter. Melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.
4. Using a stand mixer fitted with a paddle attachment, beat on medium speed the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate cream, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
5. Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
6. Remove the cake from the oven and allow to cool inside pan for about 25 minutes.
7. Flip the cake onto a wire rack or serving dish, set aside.
8. Brigadeiro frosting and filling:
   In a medium saucepan, add the milk, cocoa powder, sweetened condensed milk and mix well. Heat over low heat and stir occasionally with a wooden spoon until the cream thickens; about 25 minutes. Turn off the heat and allow to cool for 5 minutes.
9. Slice the cake in half with a long knife. Spread the bottom slice of the cake with a little of the cream. Cover with the top slice of the cake and spread with the remaining cream.
10. Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.
Brigadeiro Cake
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
Calories 330
Total Fat 13 g(20%)
Saturated Fat 7 g(34%)
Cholesterol 74 mg(25%)
Sodium 119 mg(5%)
Total Carbohydrate 46.5 g(15%)
Protein 7.5 g