- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 640 kcal
Quick summary
“Fluffy chocolate cake with oil in the dough, generously covered with traditional brigadeiro and finished with chocolate sprinkles. An absolute classic for birthdays and homemade snacks that delivers a soft texture and creamy frosting at the perfect point.”
What you need to know
- The oil in the vegetable batter ensures a moist and flexible crumb that stays soft even if kept under refrigeration.
- The doneness of the brigadeiro should be turned off as soon as it pulls away from the bottom of the pan to maintain the creamy topping texture.
- The immediate finishing with sprinkles over the hot brigadeiro allows the sprinkles to be fixed on the surface.
Ingredients
Main
- Dough:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup oil
- 3 eggs
- 1/2 cup of cocoa powder
- 1 tablespoon baking powder
- Brigadeiro:
- 1 can sweetened condensed milk
- 2 tablespoons butter
- 1/2 cup of chocolate sprinkles
Instructions
Principal
- In a bowl, beat the eggs and sugar until smooth.
- Add the oil and milk, mixing well.
- Sift the flour and cocoa powder into the mixture and incorporate delicately.
- Add the yeast and mix gently.
- Pour the batter into a greased and floured pan.
- Bake in the oven for about 35 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the Brigadeiro. In a saucepan, mix the condensed milk and butter over low heat.
- Stir until it starts to reach the brigadeiro point, when it starts to detach from the bottom of the pan.
- Pour the brigadeiro over the baked cake and finish with sprinkles.
Chef's tips
- Sift the wheat flour and chocolate powder to eliminate dry lumps and facilitate incorporation without overbeating.
- Cook the brigadeiro over low heat, stirring continuously with a silicone spatula so as not to burn the bottom.
- Pour the brigadeiro while still warm over the baked cake to run evenly down the sides.
Variations
- Cut the cake in half and use half of the warm Brigadeiro as an internal filling and the other half as frosting.
- Moisten the cake with a thin syrup of condensed milk diluted in water and cinnamon before covering with the brigadeiro.
- Add 1 tablespoon of instant coffee dissolved in the batter to enhance the aromatic intensity of the chocolate.
Substitutions
- The chocolate powder can be replaced with sifted 50% cocoa powder for a darker and less sweet tone.
- Soybean vegetable oil can be replaced by corn, sunflower or flavorless coconut oil.
- Traditional sprinkles can be swapped for semi-sweet chocolate shavings or crunchy cereal confections.
How to store
Keep the cake in a covered cake stand at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To recover the creamy brigadeiro after the refrigerator, let the slice reach room temperature for 15 minutes before enjoying.
Can it be frozen?
The baked cake can be frozen already covered with brigadeiro and sprinkles. Wrap the slices individually in plastic wrap and freeze for up to 60 days in the freezer. Defrost in the refrigerator for 3 hours before serving.
What to serve with
Serve with a glass of very cold milk, freshly brewed coffee, or natural whole grape juice. A portion of chopped strawberries on the side breaks the intense sweetness of the brigadeiro.
Frequently asked questions
How do I know the exact point of brigadeiro for cake filling?
Tilt the pan; as soon as the brigadeiro dough runs in a heavy block releasing from the bottom without hardening too much, turn off the heat immediately.
Why did my chocolate cake turn out dry and crumbly?
Dryness stems from a very hot oven or prolonged cooking time; turn off the oven as soon as a toothpick inserted into the center comes out clean and dry.
What to do if the brigadeiro clumps during cooking?
Remove from heat and beat energetically with a wire whisk (fouet) until all lumps are dissolved before pouring over the cake.
Can I bake this cake in individual cupcake molds?
Yes, fill paper liners up to two-thirds of their capacity and bake at 180°C for about 18 to 20 minutes, topping each one with the brigadeiro.
