Fantastic Brazilian Chocolate Cake with Brigadeiro Filling

Name: Fantastic Brazilian Chocolate Cake with Brigadeiro Filling
Prep time: 60 min
Total time: 60 min
Yield: 20 servings
Cuisine: Française
Ingredients: 3 eggs; 1½ cups (300 g) granulated sugar; 1 cup (100 g) unsweetened cocoa powder (100%); ½ cup (120 ml) neutral oil (sunflower or vegetable); 1 pinch of salt; 2 cups (240 g) all-purpose flour; 1 tsp baking powder; 1 cup (240 ml) hot water; 1 can (14 oz / 395 g) sweetened condensed milk; 3 tbsp sweetened cocoa powder (50%); 1 tbsp unsalted butter or margarine; ¾ cup (200 g) heavy cream; 7 oz (200 g) dark chocolate, roughly chopped; ½ cup (120 ml) chocolate milk

By Marie Lefebvre · Updated October 3, 2026

A deeply moist chocolate cake crowned with a silky brigadeiro-style cream — Brazil's most beloved sweet. Simple to make with pantry staples, this showstopper serves up to 20 and never fails to impress.

Prep⏱️ 60 min

Servings👥 20 servings

Difficulty📊 Easy

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🛒 Ingredients

20 servings

3 eggs
1½ cups (300 g) granulated sugar
1 cup (100 g) unsweetened cocoa powder (100%)
½ cup (120 ml) neutral oil (sunflower or vegetable)
1 pinch of salt
2 cups (240 g) all-purpose flour
1 tsp baking powder
1 cup (240 ml) hot water
1 can (14 oz / 395 g) sweetened condensed milk
3 tbsp sweetened cocoa powder (50%)
1 tbsp unsalted butter or margarine
¾ cup (200 g) heavy cream
7 oz (200 g) dark chocolate, roughly chopped
½ cup (120 ml) chocolate milk

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 400 °F / 200 °C. Grease a bundt pan generously with butter, then dust with cocoa powder to ensure easy release.
2
In a blender, combine the eggs, sugar, oil, and cocoa powder. Blend until completely smooth and creamy.
3
Transfer to a large bowl and stir in flour, salt, and baking powder until no lumps remain.
4
Slowly pour in the hot water while stirring continuously — the batter will be quite thin, but that is expected. Keep mixing until fully smooth.
5
Pour into the prepared pan and bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.
6
While the cake bakes, make the filling: in a saucepan, combine condensed milk, sweetened cocoa powder, and butter. Cook over medium-high heat, stirring constantly, until the mixture thickens to a soft, spoonable brigadeiro consistency.
7
Remove from heat, fold in the heavy cream and chopped dark chocolate, and stir until glossy and completely smooth.
8
Let the cake cool in the pan for 15 minutes, then unmold. Pour the warm filling generously over and through the cake.
9
Drizzle with chocolate milk for extra moisture and richness. Allow to set slightly before slicing and serving at room temperature.