Brazilian Peteleco Chocolate Cake
A soft and indulgent Brazilian-style chocolate cake topped with a velvety brigadeiro cream and chocolate sprinkles. Simple to make and absolutely irresistible for any occasion.
🛒 Ingredients
15 servings
- 3 cups (360 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 2 cups (200 g) sweetened chocolate powder
- 1 tablespoon baking powder
- 1 pinch of baking soda
- 3 to 4 whole eggs
- 1 cup (240 ml) neutral vegetable oil
- 1½ cups (360 ml) boiling water
- For the brigadeiro: 1 can (14 oz / 395 g) sweetened condensed milk
- 2 tablespoons chocolate powder
- 1 tablespoon butter
- Chocolate sprinkles to decorate
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a baking pan.
- 2
In a large bowl, combine flour, sugar, chocolate powder, baking powder, and baking soda.
- 3
Add eggs and oil, mixing until fully incorporated and smooth.
- 4
Gradually pour in the boiling water, stirring until the batter is silky and lump-free.
- 5
Pour into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
For the brigadeiro: cook condensed milk, butter, and chocolate powder over low heat, stirring constantly, until thickened.
- 7
Let the cake cool completely, pour warm brigadeiro over the top, and finish with a generous layer of chocolate sprinkles.
💡 Chef's Tip
Boiling water is the secret to an incredibly moist crumb — never substitute cold water. Stir the brigadeiro non-stop over low heat to prevent it from sticking to the pan.
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Same category — Desserts
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