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Bolo Brigadeiro Cake is a popular dessert in Brazil that combines two beloved treats: brigadeiro and cake. Brigadeiro is a traditional Brazilian sweet made with condensed milk, cocoa powder, butter, and chocolate sprinkles, and is similar to fudge or truffles. The cake itself is a moist and fluffy chocolate cake, typically made with flour, sugar, eggs, cocoa powder, and butter.
How To Make:
To make Bolo Brigadeiro Cake, the chocolate cake layers are sandwiched with brigadeiro filling and then covered in a rich and creamy chocolate ganache frosting. The cake is often decorated with more chocolate sprinkles, chocolate shavings, or fresh berries. It's a decadent and indulgent dessert that is perfect for special occasions, celebrations, or just as a sweet treat to enjoy with friends and family.
Here are some tips and variations to make your Bolo Brigadeiro Cake even more delicious:
Tips:
Use high-quality chocolate for both the cake and the brigadeiro filling/frosting. This will make a big difference in the overall flavor of the cake.
Make sure to let the cutlet cool fully before assembling and frosting. If the cake is too warm, the brigadeiro filling/frosting will melt and make the cake unstable.
Use a serrated knife to level the cake layers for a neater and more even cake.
You can decorate the cake with sprinkles, chocolate shavings, or fresh berries for an extra touch.
Variations:
Add a layer of sliced bananas or strawberries between the cake layers and the brigadeiro filling for a fruity twist.
Swap out the chocolate cake for a vanilla or coconut cake for a different flavor profile.
Mix some chopped nuts or coconut flakes into the brigadeiro filling for added texture.
Use different types of chocolate for the cake and the brigadeiro filling/frosting, such as dark chocolate for the cake and milk chocolate for the filling/frosting, for a more complex flavor.
Ingredients:
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the brigadeiro filling/frosting:
- 2 cans of sweetened condensed milk
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter
- Chocolate sprinkles for decoration
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch ( 20 cm) cutlet kissers.
In a large mixing coliseum, whisk together the flour, cocoa grease paint, sugar, incinerating grease paint, incinerating soda pop, and swab.
In another mixing coliseum, whisk together the eggs, buttermilk, vegetable oil painting, and vanilla excerpt.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
Add the boiling water and whisk until the batter is smooth and well combined.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Let the galettes cool fully before assembling the cutlet.
To make the brigadeiro filling/frosting, in a medium saucepan, combine the sweetened condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly until the mixture thickens and starts to come away from the sides of the pan.
Remove the brigadeiro mixture from the heat and let it cool to room temperature.
To assemble the cutlet, place one cutlet subcaste on a cutlet plate or stand. Spread a layer of brigadeiro filling on top of the cake layer. Repeat with the remaining cake layers and filling, stacking the layers on top of each other.
Spread a thin layer of brigadeiro frosting over the top and sides of the cake. This is the crumb coat, which helps to seal any loose crumbs.
Refrigerate the cake for 15-20 minutes to set the crumb coat.
Spread a thick layer of brigadeiro frosting over the top and sides of the cake.
Decorate the top and sides of the cake with chocolate sprinkles.
Serve the cake chilled. Enjoy!
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