BRIGADEIRO CAKE
PREP TIME
1 hour
COOK TIME
50 mins
TOTAL TIME
1 hour 50 mins
Author: Olivia's Cuisine
Serves: 12 to 16
INGREDIENTS
- Chocolate Cake
- 8 eggs
- 300ml (about 1⅓ cups) whole milk
- 255ml (about 1 cup) vegetable oil
- 2 + ¼ cups brown sugar (360g)
- 2 teaspoons vanilla paste (or 4 teaspoons vanilla extract)
- 2 + ¾ cups all purpose flour (365g)
- ½ cup cocoa powder (37g)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- A pinch of salt
- Chocolate Soak (to moisten the cake)
- 3 tablespoons cocoa powder
- 2 tablespoons sugar
- ¼ cup whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cognac
Brigadeiro Filling
- 2 cans (28 oz total) sweet condensed milk
- 280g bittersweet chocolate, roughly chopped
- 2 tablespoons unsalted butter
- 1 can Media Crema (225ml), serum removed (*see notes)
- Brigadeiro Frosting
- 2 cans (28 oz total) sweet condensed milk
- 300g bittersweet chocolate, roughly chopped
- 2 tablespoons unsalted butter
- Chocolate sprinkles to decorate
INSTRUCTIONS
1. Make
the Chocolate Cake
2. Preheat
oven to 350F degrees.
3. Butter
two 8-inch cake pans and line with parchment paper. Brush another layer of
butter over the parchment paper circles and then dust with flour, removing the
excess. Reserve.
4. In
a large bowl, mix the eggs, milk, oil and vanilla. Then, add the brown sugar
and mix again.
5. Sift
together all the dry ingredients and add them to the liquids, mixing well with
a hand mixer, until there are no lumps left.
6. Divide
the batter equally into the two pans and bring them to the oven.
7. Bake
for about 50 minutes or until a toothpick inserted in the center comes out
clean. Remove from oven and let it cool to room temperature.
8. Making
the Chocolate Soak
9. Combine
all the ingredients (minus vanilla and cognac) in a saucepan. Bring it to the
stove, over medium low heat, stirring constantly.
10. When
it starts boiling, remove from heat and let it cool down. Then, add the vanilla
and cognac. Reserve.
11. Making
the Brigadeiro Filling
12. In
a saucepan, combine the sweet condensed milk, chocolate and butter. Cook over medium
low heat, stirring constantly, until thickened, about 10 minutes. (A way to
know is to run your wooden spoon - or spatula - across the pan. If you see the
bottom of the pan, the brigadeiro is ready!)
13. Remove
brigadeiro from heat and add the Media Crema, mixing well.
14. Transfer
the brigadeiro to a butter plate and cover with plastric wrap. Reserve until
cooled to room temperature.
15. Brigadeiro
Frosting
16. Repeat
the steps above, minus the table cream.
17. Assembling
cake
18. Level
the cakes and slice each cake into two layers making a total of four layers of
cake.
19. Place
the bottom layer on a flat serving platter or a cake stand lined with strips of
waxed paper to keep it clean while assembling the cake. Brush with the
chocolate soak and top with ⅓ of the brigadeiro filling, spreading smoothly
with a spatula. Repeat with the next two layers, finishing off with a cake
layer brushed with chocolate soak.
20. Bring
the cake to the freezer for 30 minutes before frosting.
21. Then,
spread the brigadeiro frosting evenly around the side and over the top of the
cake. You will have extra to make brigadeiro balls to decorate. Pop that in the
fridge so it's easier to roll the balls.
22. Top
the cake with chocolate sprinkles, covering both the top and sides.
23. With
the remaining brigadeiro frosting, make chocolate balls (it's easier if you
grease your hands with butter) and roll them on chocolate sprinkles.
24. Decorate
the cake with the brigadeiro balls and serve (or refrigerate overnight).
NOTES
To remove the table cream's serum,
wash the can and pop it in the freezer for 20 minutes. When cold, make two
small holes with a knife (or can opener) in the bottom of the can. Then, turn
the can back up (bottom side down) over a recipient, and all the serum will
come out.
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