Brazilian Brigadeiro Cake (Bolo de Brigadeiro)
Bolo de brigadeiro Say it: BOH-loo dee bree-gah-DAY-roo
Bolo de brigadeiro is Brazil’s party chocolate cake, a moist cocoa sponge layered and covered with brigadeiro—the beloved Brazilian chocolate fudge of condensed milk and cocoa. It is a birthday-table favorite across the country, often finished with chocolate sprinkles. The cake is tender and deeply chocolatey, while the topping is rich, glossy and creamy, with a gentle caramel note from the cooked condensed milk. It is simpler than it looks and delivers the flavors of a brigadeiro in every slice.
Brazilian Brigadeiro Cake (Bolo de Brigadeiro)
Bolo de brigadeiro
Pronounced BOH-loo dee bree-gah-DAY-roo
- Serves
- 10
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake
Brigadeiro filling and frosting
Method
Heat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with the 1 tsp butter and dust with a little of the flour, tapping out the excess.
In a large bowl, whisk the 2 cups flour, 3/4 cup cocoa powder, baking powder and salt until no lumps remain.
In another large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes; whisk in the oil and vanilla.
Add the dry ingredients to the egg mixture in three additions, alternating with the milk, beginning and ending with dry ingredients; stir just until smooth. Carefully stir in the boiling water; the batter will be thin.
Divide the batter between the prepared pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the cakes pull away from the sides of the pans. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
For the brigadeiro, combine the condensed milk, 1/2 cup cocoa powder, 2 tbsp butter and 1/4 tsp salt in a heavy saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens, darkens and pulls away from the bottom of the pan, 10–15 minutes. Remove from the heat and stir in the heavy cream; cool until spreadable.
Place one cake layer on a serving plate and spread about 1 cup (240 ml) of the brigadeiro over the top. Set the second layer on top, then spread the remaining brigadeiro over the top and sides with an offset spatula. Press the chocolate sprinkles onto the top and sides. Chill for 30 minutes before slicing.
Regional variants
Some versions add a white 'ninho' cream filling between the layers, or fold chopped strawberries into the brigadeiro filling; chocolate sprinkles are sometimes replaced with shaved chocolate.
Cook's notes
- Use unsweetened cocoa powder, not drinking chocolate, for a deep chocolate flavor and the right brigadeiro texture.
- Cook the brigadeiro on medium-low and keep stirring so it does not catch on the pan; it is ready when a spoon drawn through leaves a clean track.
- Let the cakes cool completely before frosting, and chill the assembled cake briefly for cleaner slices.
Serve with
Serve in small slices at parties with coffee, a cold glass of milk, or fresh strawberries.
Make ahead and storage
The unfrosted cake can be baked up to 1 day ahead and stored wrapped at room temperature. The assembled cake can be refrigerated for up to 3 days; let it sit at room temperature for 20 minutes before serving.
