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Afternoon tea

Chocolate Brigadeiro cake

20 minutes

Chocolate Brigadeiro cake

By Fehmz

Serves 6 to 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

½ cup boiling water
35 g cocoa
4 free-range eggs
220 g caster sugar
1 shot espresso (or 1 t instant coffee dissolved in 2 T boiling water)
125 g cake flour
1 T baking powder
1 t vanilla extract
½ cup oil
2 1/2 cups whipping cream

For the Brigadeiro sauce

1 x 385 g can condensed milk
100 g butter
3 T cocoa powder
50 g Woolworths milk chocolate drops
¾ cup cream

Method

1. Preheat the oven to 180°C. Grease a 25–27 cm round fluted baking dish.

2. Mix the boiling water and cocoa and set aside.

3. Beat the eggs with the sugar and coffee until light and fluffy.

4 Sift the flour and baking powder into a bowl. Alternately add the flour and oil to the eggs, mixing gently between each addition. Add the hot cocoa mixture and mix gently.

5. Pour the batter into the cake tin and bake for 15–17 minutes.

6. Meanwhile, make the sauce. Place all the ingredients into a saucepan over a low heat until the chocolate has melted and the mixture comes together.

7. When the cake comes out of the oven, allow to cool for 4 minutes, then poke holes into it using a fork or wooden skewer. Pour over half the Brigadeiro sauce. Chill to cool completely.

8. Beat the cream until soft peaks form. When the cake has cooled, top with the remaining Brigadeiro sauce and dollops of whipped cream. Decorate as desired.

Find more cake recipes here

Videographer: Fred Wollner

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Chocolate Brigadeiro cake

Chocolate Brigadeiro cake

Ingredients

Method