Decadent Chocolate Brigadeiro Cake Recipe

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well blended.
Incorporate Boiling Water: Slowly pour in the boiling water while mixing on low speed. The batter will be very thin, but that’s how it should be. Continue mixing until everything is fully incorporated.

Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool completely in the pan on a wire rack before adding the frosting.

Combine Ingredients: In a medium saucepan, combine sweetened condensed milk, cocoa powder, and butter. Cook over medium heat, stirring constantly until the mixture thickens and starts to pull away from the sides of the pan. This should take about 10-15 minutes.
Add Cream: Remove the pan from heat and gradually add the heavy cream, stirring continuously until the frosting is smooth and glossy.
Cool Slightly: Let the frosting cool for about 10 minutes, so it thickens slightly but is still spreadable.

Frost the Cake: Pour the brigadeiro frosting over the cooled cake, spreading it evenly with a spatula. The frosting will be thick and gooey, creating a luxurious topping.
Add Sprinkles: Generously sprinkle chocolate sprinkles over the frosting, covering the entire surface. This not only adds texture but also enhances the visual appeal of the cake.

Slice and Serve: Cut the cake into squares or rectangles. The rich, moist chocolate cake paired with the fudgy brigadeiro frosting is a decadent combination that melts in your mouth.
Store: Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Use Good Quality Cocoa Powder: The quality of cocoa powder makes a significant difference in the flavor of the cake and frosting. Opt for Dutch-processed or high-quality unsweetened cocoa for the best results.
Don’t Overbake: Keep an eye on the cake while it’s in the oven. Overbaking can lead to a dry cake. It’s done when a toothpick inserted in the center comes out with just a few moist crumbs.
Customize the Toppings: If you’re feeling adventurous, you can add some chopped nuts or shredded coconut to the top of the cake along with the chocolate sprinkles for added texture and flavor.

ENJOY IT AND HAPPY BAKING 💛