INGREDENT
- For the cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- For the brigadeiro filling & frosting:
- 2 cans (14 oz / 395g each) sweetened condensed milk
- 4 tbsp unsweetened cocoa powder
- 4 tbsp unsalted butter
- 1 cup (240ml) heavy cream
- For decoration (optional):
- Chocolate sprinkles
- Shaved chocolate
Instructions
- Prepare the cake layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Gradually stir in boiling water (batter will be thin).
- Divide evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the brigadeiro filling/frosting:
- In a medium saucepan, combine condensed milk, cocoa powder, and butter over medium heat.
- Stir constantly until thickened (about 8–10 minutes).
- Remove from heat and stir in heavy cream until smooth and spreadable. Let cool to room temperature.
- Assemble the cake:
- Place one cake layer on a serving plate, spread a generous layer of brigadeiro filling.
- Top with the second cake layer and cover the top and sides with the remaining brigadeiro.
- Decorate with chocolate sprinkles or shaved chocolate.
- Serve & enjoy:
- Refrigerate for at least 1 hour before slicing for clean layers.
- Serve chilled or at room temperature for a fudgier texture.
If you want, I can also give you a no-oven version of this brigadeiro cake so it can be made entirely on the stovetop. Would you like me to add that?