Fudgy Chocolate Brigadeiro Cake
This cake takes its topping from brigadeiro, the beloved condensed-milk fudge, cooked until thick and glossy and spread warm over a simple chocolate cake. It's rich, a little indulgent, and always a hit at birthdays and get-togethers.
Ingredients
- 3 large eggs
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) neutral oil
- 3/4 cup (75g) cocoa powder
- 1 cup (240ml) hot water
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- For the frosting: 1 can (14oz/396g) sweetened condensed milk + 3 tbsp cocoa powder + 1 tbsp butter
- Chocolate sprinkles, for topping
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch round pan.
- Whisk the eggs, sugar, and oil together, then whisk in the cocoa powder and hot water.
- Fold in the flour and baking powder.
- Pour into the pan and bake for 35-40 minutes, until a toothpick comes out clean.
- For the frosting, cook the condensed milk, cocoa powder, and butter in a saucepan over medium-low heat, stirring constantly, for 8-10 minutes until thick enough to see the bottom of the pan briefly when stirred.
- Cool the cake for 10 minutes, unmold, spread the warm frosting over the top, and finish with chocolate sprinkles.
Tips
- Stir the frosting constantly — it scorches easily once it starts to thicken.
- Spread the frosting while it's still warm and pourable; it firms up quickly as it cools.
- For an extra-soaked cake, brush the layers with a little milk before frosting.
Frequently Asked Questions
How do I know the frosting is ready?
It's ready when a spatula dragged through leaves a brief trail showing the bottom of the pan before the mixture flows back.
Can I make the frosting ahead?
Yes, it keeps in the fridge for a few days — gently rewarm and stir before spreading.
