Ingredients
For the Cake Batter:
3 large eggs
1 cup granulated sugar
1 cup whole milk
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
A pinch of salt
For the Brigadeiro Filling & Frosting:
2 cans (14 oz each) sweetened condensed milk
1 cup heavy cream
1/2 cup unsweetened cocoa powder
2 tablespoons unsalted butter
Chocolate sprinkles (vermicelli) for decoration
Preparation Method
- Bake the Cake
Preheat your oven to 180°C (350°F). Grease and flour a round cake pan. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add the milk and oil, mixing well. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until just combined. Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let it cool completely. - Make the Filling
In a medium saucepan, combine the condensed milk, heavy cream, cocoa powder, and butter. Cook over medium-low heat, stirring constantly with a spatula. You want a consistency that is thicker than syrup but still pourable (it should coat the back of a spoon heavily). Remove from heat and let it cool to room temperature; it will thicken as it cools. - Assemble the Cake
Once the cake is cool, slice it horizontally into two or three even layers. Place the bottom layer on a serving plate and spread a generous amount of the chocolate cream over it. Top with the next cake layer. - Finish and Decorate
Pour the remaining chocolate cream over the top of the cake, letting it drip slightly down the sides if desired. Smooth the top with a spatula. Immediately cover the entire top with chocolate sprinkles while the frosting is still tacky. - Serve
For the best texture, let the cake sit for at least an hour before slicing. This allows the moisture from the filling to soak into the sponge, creating that perfectly fudgy bite seen in the image.
