cakes,  desserts

Brigadeiro cake

Do you like Brigadeiros? I love those stiky, chocolate-caramel flavored candies, chewy on the inside and coated with chocolate sprinkles. So, I decided to make a cake, an absolutely delicious Brigadeiro cake.
This Brigadeiro cake is quick and easy to make and yet so delicious that you can’t stop eating. It’s a delicious combo of chocolate sponge cake, condensed milk, chocolate and cocoa cream mixed with whipped cream and coated with chocolate sprinkles.
Do you know that feeling when you want to make a cake and you don’t know how to decorate it?  Well, this problem is solved: chocolate sprinkles all over the cake.
Brigadeiro cake
The chocolate sponge cake is very easy to make with a handful of ingredients. If you follow the steps you’ll get the perfect cake.
As regarding the cream, it’s a delicious mixture of sweetened condensed milk, cocoa, chocolate and whipped cream, super delicious and easy to make. You need only one cream for filling and for the top also.
If you can’t find sweetened condensed milk in the store, you can make it yourself, from scratch, with only 2 ingredients: sugar and milk.
You can find here the full recipe for homemade sweetened condensed milk.
You should also try:

Ingredients for the Brigadeiro cake (for a 20cm/ 7.87in baking tray):

For cake:
– 6 eggs (300 gr/ 10.58 oz without shells weight)
– 150 gr (3/4 cup) granulated sugar
– 110 gr (1 cup minus 2 tablespoons) flour
– 40 gr (7 tablespoons) cocoa powder
– a pinch of salt
– vanilla flavor
For cream:
– 400 gr (14.10 oz / 1 and 1/3 cup) sweetened condensed milk
– 400 ml (1 and 2/3 cup + 1 teaspoon) whipping cream
– 50 gr (1/2 cup minus 1 tablespoon) cocoa powder
– 90 gr (3.7 oz) dark chocolate
For syrup:
– 236 mp (1 cup) water
– 50 gr (4 tablespoons) sugar
– 7 gr (1 tablespoon) cocoa powder

You also need chocolate sprinkles

How to make the Brigadeiro cake

How to make the cake:
Preheat the oven to 170ºC (338º F).
Line the bottom of the tray with parchment paper and butter the sides. Set aside.
Sift together flour and cocoa. Set aside.
Separate the egg yolks from whites.
Place the whites into a large mixing bowl. Add a pinch of salt and beat until fluffy. Add the sugar, in 2 or 3 steps and continue to mix at high speed until stiff peaks form and the sugar is completely dissolved.
If you want to verify if the sugar is completely dissolved, take some foam between your thumb and your forefinger: you shouldn’t feel any sugar.

You must obtain a firm an shiny foam.
Add the vanilla flavor and the egg yolks, one by one and briefly mix after each one to incorporate.
Add the flour combined with cocoa and stir with a spatula to incorporate.
Transfer the batter to the baking tray. Place the baking tray into the preheated oven and bake at 170ºC (338º F) for about 25-30 minutes.
You should perform the toothpick test: insert a toothpick in the middle of the cake and the toothpick should come out clean. If the toothpick comes out wet, you should bake the cake for a few more minutes.
Remove the cake from the baking tray and allow to cool on wire racks.
How to make the cream for the Brigadeiro cake
Place the sweetened condensed milk and the chocolate into a saucepan. Cook until the chocolate is melted. Add the cocoa powder.
Place the saucepan over low heat and bring to a boil. Simmer until thickens (for about 10 minutes. )
Set aside and allow to cool.
Place the whipping cream into a large bowl and mix until fluffy and firm. Add the condensed milk cream and mix to incorporate.
Refrigerate the cream for about 30 minutes – 1 hour.
How to make the syrup for the Brigadeiro cake:
Use a small saucepan (or a kettle) to combine water, sugar and cocoa powder. Place the saucepan over medium heat and bring to a boil.
Simmer until the sugar is completely dissolved. Set aside and allow to cool.
How to assemble the Brigadeiro cake:
Place the chocolate sponge cake onto a chopping board. Use a long knife to cut the cake into 3 equal slices.
Divide the cream into 3 bowl: 2 for filling and 1 for coating.
Place 1 slice of cake onto a platter and drizzle with cocoa syrup. Evenly spread the 1st layer of cream.
Place the 2nd slice of cake, drizzle with syrup and spread the 2nd layer of cream.
Place the 3rd slice of cake and drizzle with syrup.
Coat the Brigadeiro cake with cream and decorate with chocolate sprinkles.
Refrigerate the cake for a few hours before serving.


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