Brazilian Brigadeiro Chilled Layer Cake
Ingredients
Cake batter
- 4 eggs
- 1/2 cup vegetable oil (120ml)
- 1/2 cup milk (120ml)
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Brigadeiro filling
- 1 1/2 cans sweetened condensed milk
- 1 tablespoon butter
- 6 tablespoons cocoa powder
- 200g heavy cream
Chocolate syrup
- 1 1/2 cups milk
- 1/2 can sweetened condensed milk
- 3 tablespoons cocoa powder
- Chocolate sprinkles
Preparation
Brigadeiro filling
Pour sweetened condensed milk into a saucepan and add cocoa powder and butter
Mix until the mixture pulls away from the bottom of the pan to brigadeiro consistency
Remove from heat and stir in heavy cream
Allow to cool completely before using
Cake batter
Beat egg whites until stiff peaks form and set aside
Blend milk, egg yolks, sugar, and oil in a blender
Sift flour, cocoa powder, baking powder, and baking soda into a bowl
Add the blended mixture to the dry ingredients and mix
Gently fold in the beaten egg whites
Pour the batter into a greased and cocoa powder-dusted rectangular pan (32x22 cm)
Bake in a preheated oven at 180Β°C for approximately 40 minutes
Chocolate syrup
Mix milk, sweetened condensed milk, and cocoa powder in a bowl
Microwave for 15 seconds to warm and dissolve the cocoa
Assembly
Once the cake is cooled, unmold and cut it in half horizontally
Place one cake layer in the same pan used for baking
Pour half of the chocolate syrup over the cake layer
Spread half of the brigadeiro filling over the syrup
Place the second cake layer on top
Poke holes in the top cake layer with a fork
Pour the remaining chocolate syrup over the top layer
Spread the remaining brigadeiro filling on top
Sprinkle with chocolate sprinkles
Refrigerate for at least 4 hours or prepare the day before
Tips
Baking soda enhances the cake's color; if unavailable, it can be omitted
