MOIST BRIGADEIRO CHOCOLATE CAKE

Ingredients:

Chocolate Cake

• 3 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 2 tsp baking soda
• 1 tsp salt
• 2 cups hot water
• 3 tsp instant coffee powder
• 2 tbsp white vinegar
• 1 tbsp vanilla extract
• ⅔ cup veg oil
• 2 large eggs

Brigadeiro Filling

• 1 ½ cups all-purpose cream
• 2 cups condensed milk
• 1 can evaporated milk
• 4 egg yolks
• ⅛ cup cornstarch or 2 tbsp cornstarch

Chocolate Ganache

• 2 cups dark or milk chocolate, chopped
• ¾ cup evaporated milk

WATCH: Video on How to Make Moist Brigadeiro Chocolate Cake

Procedures:

Chocolate Cake

• In a large bowl, combine and sift the dry ingredients: flour, baking soda, salt, cocoa powder and sugar. Mix well. Set aside.
• Combine hot water and coffee powder.
• In a separate bowl, combine the wet ingredients: coffee, vinegar, vanilla extract, vegetable oil and eggs. Mix well.
• Combine the wet and dry ingredients. Mix until well combined.
• Place a parchment paper at the bottom of the pan.
• Brush the sides of the pan with butter.
• Pour the cake batter.
• Tap a few times to release air bubbles.
• Bake in a preheated oven at 350 F / 175 C for 35 minutes or until the toothpick inserted in the center comes out clean.
• After cooling down the cake, cut the cake and place in a tub.
• Add the brigadeiro filling on top. Refrigerate for 30 minutes.
• Add the chocolate ganache on top of the filling.
• Add chocolate flakes for toppings (optional)
• Chill until ready to serve.
• Share and enjoy!

Brigadeiro Filling

• In a cooking pan, combine condensed milk, evaporated milk, egg yolks and cornstarch. Stir until the cornstarch dissolves. You can strain the mixture before cooking.
• Cook the mixture over low heat until it thickens.
• Add the all-purpose cream. Cook until smooth and thick.
• Transfer to a bowl. Cover and chill for an hour.

Chocolate Ganache

• Heat evaporated milk.
• Pour the hot milk over the chocolate.
• Mix until the chocolate melts. Set aside.