Introduction
The brigadeiro is Brazil’s most beloved chocolate treat—rich, fudgy, and made from sweetened condensed milk, cocoa, and butter. Combining this decadent filling with a moist, tender chocolate cake creates an irresistible dessert that’s both indulgent and unique. This mouth-watering chocolate cake with brigadeiro frosting is perfect for celebrations, family gatherings, or simply satisfying your chocolate cravings.
Ingredients
For the Chocolate Cake
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk (or buttermilk for extra richness)
½ cup vegetable oil (or melted butter)
2 teaspoons vanilla extract
1 cup hot coffee (enhances the chocolate flavor)
For the Brigadeiro Frosting
2 cans (14 oz each) sweetened condensed milk
½ cup unsweetened cocoa powder
4 tablespoons unsalted butter
½ cup heavy cream (optional, for a softer, spreadable texture)
Chocolate sprinkles (for garnish)
Instructions
Step 1 – Make the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until smooth.
Stir in hot coffee until batter is thin and well combined.
Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2 – Make the Brigadeiro Frosting
In a medium saucepan, combine sweetened condensed milk, cocoa powder, and butter.
Cook over medium heat, stirring constantly, until thickened and glossy (about 8–10 minutes).
For a softer frosting, stir in heavy cream once removed from heat.
Let cool slightly before spreading.
Step 3 – Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a layer of brigadeiro frosting.
Top with the second cake layer. Frost the top and sides with remaining brigadeiro.
Decorate with chocolate sprinkles.
Description
This cake is moist, tender, and deeply chocolatey, complemented by the rich, fudgy brigadeiro frosting. Each bite is smooth, luscious, and melt-in-your-mouth, making it a chocolate lover’s dream.
Tips
Use good-quality cocoa powder for the richest flavor.
Don’t overcook the brigadeiro frosting—it should be thick but spreadable.
Adding hot coffee to the cake batter intensifies the chocolate flavor without tasting like coffee.
Let the cake cool completely before frosting to prevent the brigadeiro from melting off.
Variations
Filled Cake: Slice each cake layer in half and spread brigadeiro frosting between each layer for a taller cake.
Brigadeiro Topping: Instead of sprinkles, roll extra brigadeiro mixture into truffles and place them on top as decoration.
Nutty Twist: Add chopped hazelnuts, almonds, or walnuts to the frosting for crunch.
White Brigadeiro: Use white chocolate in place of cocoa for a two-tone cake.
Correction
Cake too dry: Likely overbaked. Reduce oven time or check doneness earlier.
Frosting too stiff: Add a splash of cream or milk to loosen it.
Cake sinking in middle: Oven door may have been opened too early or batter overmixed.
Frosting sliding off: Cake wasn’t cooled enough before frosting.
Enjoy
Serve this Mouth-Watering Chocolate Cake with Brigadeiro Frosting with a glass of cold milk, a scoop of vanilla ice cream, or a cup of espresso. It’s a show-stopping dessert that’s as indulgent as it is unforgettable.