Best Brazilian Cake ~ Bolo de Brigadeiro!
This Bolo de Brigadeiro is the best Brazilian Cake out there for chocolate lovers. The cake itself is moist, buttery, and spongy, with just the right amount of chocolate. Then you have a chocolate Brigadeiro glaze that is poured over top so it runs down the sides to coat over nook and cranny. Finally, the signature brigadeiro sprinkles give a crunch and sweet finish. Perfect for parties, holidays, or just dessert!
Servings 20 servings
Ingredients
Cake
- 2 ½ cups Granulated White sugar
- 2 cups Unsalted Butter, softened (1 pound)
- 1 teaspoon Vanilla Extract
- 5 Large Eggs, separated
- 3 ¾ cups All purpose Flour, sifted
- ½ teaspoon Salt
- 5 ounces Melted chocolate, semi-sweet baking
- 1 ¼ cup Whole Milk, divided 1 cup and ¼ cup (1 cup gets added first, ¼ cup saved to mix with baking powder)
- 1 tablespoon Baking powder
Brigadeiro Topping
- 2 ounces chocolate, semi-sweet baking
- 2 ounces Unsalted Butter
- 14 ounces Sweetened Condensed Milk (1 can)
- 1 cup Sprinkles (chocolate or rainbow or any color!)
Instructions
Make the Chocolate Brazilian Cake
- Preheat the oven to 350 F degrees. Butter and dust with flour a 4-quart cake pan or tube-form pan.
- Separate the egg whites into a large bowl and the yolks into a small bowl. beat the egg yolks to combine. For the egg whites, you will want a stand mixer or electric hand mixer (you can do with a whisk by hand too). Beat the egg whites until you have stiff peaks.
- Cream the softened sugar and butter in a large bowl with hand mixer or whisk. Add the egg yolks and vanilla extract. Add half the sifted flour and the salt and then mix in with a mixing spoon. Add half of the milk and mix it in. Add the remaining half of the flour and mix it in. And then mix in the remaining half of the milk.
- Next mix in the melted chocolate. Then gently fold in the egg whites. Lastly, mix in the baking powder to the reserved ¼ cup of milk to dissolve it. Stir it into the cake batter.
- Pour the batter into the buttered and floured cake pan. Bake for 60-70 minutes until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 10 minutes before removing/unmolding it.
Make the Brigadeiro Topping
- In a saucepan over low heat, melt the butter and chocolate. Add the condensed milk. Cook until thick and leaves a line with a spoon is scraped on the bottom of the pan.
- Once the cake is unmolded and on a serving platter, pour the sauce over the top so that it covers the top and runs down the size. Immediately sprinkle all over with sprinkles. Enjoy!
Notes
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Can this cake be left out at room temperature?
You can leave this Brigadeiro Brazilian cake out of the refrigerator in a cool dry place for 1-2 days. Beyond that, you risk bacteria. I recommend moving the cake into the refrigerator on day two. It will last for 5-7 days stored in an airtight container in the fridge -
Can this Brigadeiro Cake be frozen?
This Brazilian cake can be stored in the freezer in an airtight container for up to 3-4 months. Remember to always cool the cake before putting it in the freezer. -
Can I make this into a layer cake with the Brigadeiro topping as the filling?
Yes, you can make this Brazilian cake into a layered cake. Pour the cake batter into two buttered and floured 9-10" round cake pans. Bake for 40 minutes and then do the toothpick test to see if it's done. If not, put them back in the oven for another 3-5 minutes depending on how wet it still is. Pour ⅓ cup of the Brigadeiro topping over the bottom in the center and slowly spread it to the ends with a spatula or butter knife. Add the top cake layer and then pour the remaining topping over it. If needed, use your spatula to help spread it to the ends so it drips down to cover the sides.