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Delicious chocolate cake topped with brigadeiro, a Brazilian chocolate treat.

Chocolate Cake with Brigadeiro

This rich chocolate cake topped with creamy brigadeiro is a delightful treat for chocolate lovers, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Brazilian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Brigadeiro Ingredients
  • 1 can sweetened condensed milk
  • 2 tablespoons unsweetened cocoa powder for brigadeiro
  • 1 tablespoon butter for brigadeiro
  • Chocolate sprinkles for plating

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes.
  4. Stir in boiling water until the batter is well combined.
  5. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool for 10 minutes, then remove from pans to cool completely.
Making Brigadeiro
  1. In a saucepan, combine condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan (about 10 minutes).
  2. Allow brigadeiro to cool slightly.
Assembly
  1. Spread brigadeiro over the cooled cake layers and on top.
  2. Top with chocolate sprinkles before serving.

Notes

For richer flavor, pair the cake with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.