Fluffy Chocolate Cake with Creamy Brigadeiro Frosting
A cloud-light chocolate sponge layered with brigadeiro — the iconic Brazilian chocolate fudge cream that melts on the tongue. Soaked in a rich cocoa syrup and finished with your choice of coconut, sprinkles, or nuts, this cake is a guaranteed showstopper for birthdays and celebrations.
🛒 Ingredients
4 servings
- 5 eggs, whites and yolks separated
- 1 cup whole milk
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 2 cans sweetened condensed milk (approx. 28 oz total)
- 3 tablespoons unsweetened cocoa powder (for frosting)
- 1 tablespoon unsalted butter
- 1 cup heavy cream, added gradually
- 1 cup milk + 1 cup water + 2 tablespoons cocoa powder (soaking syrup)
- Shredded coconut, chocolate sprinkles, chopped nuts, or chocolate shavings to garnish
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Directions
- 1
Preheat oven to 350 °F (180 °C). Beat egg whites with an electric mixer to stiff peaks. Add yolks one at a time, then the sugar gradually, beating continuously. Drizzle in the milk very slowly to keep the batter airy and light.
- 2
Sift the flour and cocoa over the batter and fold in gently with a spatula using sweeping, upward strokes. Add the baking powder last and fold until just combined — the batter should look foamy and light.
- 3
Pour into a greased and floured pan (approx. 10×13 in or 12 in round). Bake 15 minutes or until a toothpick inserted in the centre comes out clean. Cool completely before slicing.
- 4
Make the brigadeiro frosting: combine condensed milk, cocoa, and butter in a saucepan over medium heat. Stir constantly until the mixture pulls away from the sides. Remove from heat, cool slightly, then stir in the heavy cream little by little until smooth and spreadable.
- 5
Make the soaking syrup: bring milk, water, and cocoa to a boil in a small saucepan, then reduce over high heat by half. Keep warm.
- 6
Slice the cake horizontally into two layers. Soak both cut sides generously with the warm syrup. Spread brigadeiro frosting between the layers, then cover the top and sides. Decorate with shredded coconut, sprinkles, chopped nuts, or chocolate shavings.
💡 Chef's Tip
Dust the greased pan with cocoa powder instead of flour for a deeper, darker crust. The brigadeiro frosting spreads most easily while still slightly warm — if it firms up too much, stir in a splash of cream and mix gently.
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