Chocolate Cake (Brazilian Bolo de Brigadeiro)

Bolo de brigadeiro is a traditional cake that's a staple at birthday parties. The name “brigadeiro” means “brigadier” in English. According to popular beliefs, the Brigadeiro was created in honor of Brazilian Brigadier Eduardo Gomes in the 40s. The cake consists of four layers of tender and moist crumb, chocolate cake and the fudgy brigadeiro filling and frosting that everyone loves. Once assembled and frosted, this cake is decorated with chocolate sprinkles on all sides. Traditionally, people also like to decorate this decadent chocolate cake with a few brigadeiro balls on top. Ask any Brazilian what is their favourite cake and you will always get the same answer: brigadeiro cake. Absolutely nothing compares to this rich, fudgy, moist chocolate cake. If you love brigadeiro, this is a must-try.

Chocolate Cake:
8 eggs
1⅓ cups whole milk (300 mL)
1 cup vegetable oil (255 mL)
2¼ cups brown sugar (360 g)
2 tsp. vanilla paste or 4 tsp. pure vanilla extract)
2¾ cups all-purpose flour, unbleached (365 g)
½ cup cocoa powder (37 g)
1 tsp. baking soda
2 tsp. baking powder
1 pinch sea salt

Chocolate Soak (to moisten the cake):
3 Tbsp. cocoa powder
2 Tbsp. sugar
¼ cup whole milk
½ cup heavy cream
1 tsp. pure vanilla extract
1 tsp. cognac

Brigadeiro Filling:
2 (14 oz) cans sweetened condensed milk
bittersweet chocolate, roughly chopped (280 g)
2 Tbsp. butter
1 can Media Crema, serum removed (225 mL)

Brigadeiro Frosting:
2 (14 oz) cans sweetened condensed milk
bittersweet chocolate, roughly chopped (300 g)
2 Tbsp. butter
chocolate sprinkles, to decorate

Make the Chocolate Cake:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter two 8" 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.

In a large bowl, mix the eggs, milk, oil and vanilla. Then, add the brown sugar and mix again.

Sift together all the dry ingredients and add them to the liquids, mixing well with a hand mixer, until there are no lumps left.

Divide the batter equally into the two pans and bring them to the oven.

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.

Make the Chocolate Soak:
Combine all the ingredients (minus vanilla and cognac) in a saucepan. Bring it to the stove, over medium low heat, stirring constantly.

When it starts boiling, remove from heat and let it cool down. Then, add the vanilla and cognac. Reserve.

Make the Brigadeiro Filling:
In a saucepan, combine the sweetened 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.)

Remove brigadeiro from heat and add the Media Crema, mixing well.

Transfer the brigadeiro to a butter plate and cover with plastic wrap. Reserve until cooled to room temperature.

Brigadeiro Frosting:
Repeat the steps above, minus the table cream.

Assemble the Cake:
Level the cakes and slice each cake into two layers making a total of four layers of cake.

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.

Bring the cake to the freezer for 30 minutes before frosting.

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.

Top the cake with chocolate sprinkles, covering both the top and sides.

With the remaining brigadeiro frosting, make chocolate balls (it's easier if you grease your hands with butter) and roll them on chocolate sprinkles.

Decorate the cake with the brigadeiro balls and serve (or refrigerate overnight).

Makes 12 servings.

Cook's 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.
• How to store the Brigadeiro cake?
• You can store this Brigadeiro cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Make-Ahead: You can make the brigadeiro balls that go on top of the cake ahead of time (up to 3 days) and save yourself some time on the baking day.
• A good pan. Be sure to use a non-stick pan to make the chocolate fudge balls to make your life much easier.
• Sprinkle it up. Use high-quality chocolate sprinkles, or you’ll ruin the taste of your cake. You can use milk chocolate sprinkles without a problem. Still, my favourite and that’s personal, it’s dark chocolate.
• Level up. If the cake layers have domes, use a cake leveler to ensure they are flat. If you don’t have one, feel free to use a bread knife.