Brigadeiro cake

Jump to Recipe Jump to Video

Do you like chocolate? This is the ideal cake for you, the chocolate aroma is always present and its special filling gives a divine touch. It’s ideal for any party, any occasion and never will let you down.

Ingredients
How to make
Tips
You may also like
Brigadeiro cake
Nutrition facts

Brigadeiro cake on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

Dark chocolate
Milk
Lemon zest
Eggs
Dark brown sugar
Margarine
All-purpose flour
Baking powder
Chocolate powder
Condensed milk
Chocolate sprinkles

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE BRIGADEIRO CAKE

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with some flour.

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

Step 3: Place the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.

Step 4: Beat the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with 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 mixture into the prepared pan and bake for about 40 to 45 minutes.

Step 6: Turn off the oven, unmold the cake onto a plate and let cool.

Step 7:
For the filling: In a saucepan, add the milk, chocolate powder, condensed milk and whisk nicely. Place the pan 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 about 5 minutes.

Step 8: 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 9: Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.

Brigadeiro cake slice on a plate

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.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

4.83 from 6 reviews

PRINT RECIPE

Category: Breakfast, Cakes, Chocolate, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 14 slices

Prep Time: 30 m

Cook Time: 45 m

Total Time: 1:15 h

Ingredients

For the cake:

150 grams (5 1/3 ounces) dark chocolate
50 ml (1/4 cup) milk
Zest of one lemon
5 eggs
150 grams (about 1 cup) dark brown sugar
50 grams (1/4 cup) margarine
150 grams (1 cup) all-purpose flour
1 teaspoon baking powder

For the filling:

125 grams (1 cup) chocolate powder
250 ml (about 1 cup) milk
397 grams (14 ounces) condensed milk
Chocolate sprinkles (to taste)

Directions

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 margarine and dust with some flour.
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Place the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.
In an electric mixer, beat on medium speed the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
Pour the mixture 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).
Turn off the oven, unmold the cake onto a plate and let cool.
For the filling:
In a saucepan, add the milk, chocolate powder, condensed milk and whisk nicely. Place the pan 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 about 5 minutes.
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.
Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.