This is a classic Brazilian chocolate cake recipe, with the brigadeiro (chocolate 'fudge') mixture used as a both a filling and icing glaze. In the brigadeiro ingredient measurements, the tin of condensed milk is used for measuring milk and cream, as well!
Makes: 1 bolo recheado
butter, for greasing tin
flour, for dusting tin
3 tablespoons butter
200g caster sugar
85g cocoa powder
1 1/2 teaspoons baking powder
120ml scalded milk
250g plain flour
2 (400g) tins sweetened condensed milk
2 tinfuls milk
4 tablespoons cocoa powder
1 tinful thickened cream
strawberries to decorate, optional
chocolate sprinkles to decorate, optional
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Cake: Preheat oven to 180 degrees C. Grease and flour a 20x30cm cake tin.
Using an electric mixer, beat together all of the cake ingredients into a smooth mixture.
Pour the mixture into the prepared cake tin. Bake in preheated oven for 45 to 50 minutes then remove and let cool.
Brigadeiro: In a saucepan bring condensed milk, regular milk and cocoa powder to medium heat, stirring often, until mixture thickens and starts to pull away from the sides of the pan (you should be able to see a clear trace on the bottom of the pan when stirring).
Remove from heat, allow it to cool slightly then add the cream. Let cool.
Cut the cake in half horizontally and spread some of the brigadeiro as a filling. Place the other layer of cake on top and pour the remaining brigadeiro over the cake. Decorate with strawberries and chocolate sprinkles, as you like.