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A celebration of Brazil’s iconic brigadeiro truffles, this cake is rich, fudgy, and perfect for chocolate lovers! With layers of moist chocolate cake, creamy brigadeiro frosting, and a finishing touch of brigadeiro truffles, this dessert is as stunning as it is delicious.
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or hot coffee for a richer flavor)
For the Brigadeiro Frosting:
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 2 tbsp butter
- 1/2 cup heavy cream
- Pinch of salt
For the Brigadeiro Truffles:
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp butter
- Chocolate sprinkles (for coating)
For Garnish (Optional):
- Chocolate sprinkles, chopped hazelnuts, or chocolate shavings
- Edible gold dust for a luxurious touch
Instructions:
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Slowly add the boiling water (or coffee), stirring until the batter is smooth and thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Brigadeiro Frosting:
- In a medium saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt. Cook over medium heat, stirring constantly, until the mixture thickens to a spreadable consistency (about 10-15 minutes).
- Stir in the heavy cream to make the frosting extra creamy. Let cool to room temperature.
3. Make the Brigadeiro Truffles:
- In a small saucepan, combine the sweetened condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly, until the mixture pulls away from the sides of the pan (about 10 minutes).
- Transfer the mixture to a plate and let it cool completely. Once cooled, roll into small balls and coat with chocolate sprinkles. Set aside for garnish.
4. Assemble the Cake:
- Place one chocolate cake layer on a serving platter. Spread a generous layer of brigadeiro frosting over the top.
- Add the second cake layer and spread more frosting over the top and sides of the cake, smoothing it out evenly.
- Decorate the sides and top with brigadeiro truffles, arranging them in a pattern or simply scattering them around the cake.
5. Add Final Garnishes:
- Sprinkle the cake with chocolate sprinkles, chopped hazelnuts, or chocolate shavings for extra texture.
- For a glamorous finish, lightly dust the truffles with edible gold dust.
6. Serve:
- Chill the cake for 1-2 hours to allow the flavors to meld and the frosting to set.
- Slice and serve this indulgent Brigadeiro Truffle Delight Cake at your next celebration!
Tips:
- For a nuttier version, add a layer of crushed hazelnuts or almonds between the cake layers.
- You can substitute dark cocoa powder for an even richer chocolate flavor.
- Leftovers can be stored in the fridge for up to 3 days.
This Decadent Brigadeiro Truffle Delight Cake is the ultimate dessert for chocolate enthusiasts. Its fudgy layers, silky frosting, and delightful truffle topping make it a showstopper!
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