Brigadeiro-Filled Chocolate Cake

A comparatively un-fancy yet apparently quite delicious "haha you're older" consolation prize for my sister this year. Complete with Brigadeiro (Brazilian fudge) filling trying to escape and questionable looking polka dots on the sides, it wouldn't be a birthday cake if there wasnt a decoratimg adventure story alongside it!

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I'll admit, I'm a little disappointed in myself that I wasn't able to achieve a fancy-pants cake for the birthdays this year. Normally, I go all out and put together something that, if I may be so bold to say, is gorgeous. However, life was in a constant state of upheaval this year, so (upon consultation with the birthday girl) I took a less-involved approach to decorating this time around. However, the cake itself more than makes up for the plainer appearance!

The star of the show here is by far the rich, thick and indulgent brigadeiro that makes up the filling. If you aren't familiar with this treat, it is essentially a mix between truffle and fudge, made with sweetened condensed milk and cocoa powder and rolled in sprinkles. When I say it is a rich filling, it is rich. But a birthday is a once a year deal, so whole-hog it was!

Once you have the filling made - a time consuming and somewhat meticulous process that is well worth it in the end - the rest of the cake is easy! I have multiple chill steps in the assembly instructions due to the filling's tendency to want to escape, but I have to tell you that brigadeiro mix is perfectly acceptable scooped on top of a single layer cake (or cupcakes, or between cookies...). Due to the richness of the cake and filling, small slices are encouraged - even the chocoholics here were more than satisfied.

Brigadeiro-Filled Chocolate Cake

Cake recipe adapted from Scientifically Sweet

Serves 12

 

Brigadeiro Filling

1 (14 oz) can sweetened condensed milk
1 (7.6 oz) can "table cream"
1 tbsp cornstarch
¾ cup Dutch-process cocoa powder, sifted
1 tbsp butter

 

Cake

1 cup hot brewed coffee
3/4 cup Dutch-process cocoa powder

1 cup granulated sugar
½ cup packed dark brown sugar
¾ tsp salt
½ cup canola oil
¾ cup sour cream
2 eggs

1/2 tbsp vanilla extract

1 cup flour

1 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda

1/4 cup miniature chocolate chips

 

Frosting (I used my Cream Cheese Buttercream for the decorations and storebought chocolate frosting for the rest)

Filling:

1. In a wide pot, combine the condensed milk, cream, cornstarch and cocoa, whisking well to combine.
2. Place over medium heat and cook, stirring continuously, until the mixture reaches 215F on an instant read thermometer and has a thick custard consistency.
3. Remove from heat and pour into a bowl. Cool for 5 minutes, then place a piece of plastic wrap onto the surface of the brigadeiro and cool completely - about 3 hours.

Cake:

1. Heat the oven to 350F and grease, then line two 8" pans with parchment
2. In a bowl, whisk together the coffee and cocoa powder until well mixed. Let stand 10 minutes.
3. Add the sugars, salt, oil and sour cream, whisking well. 
4. Add eggs and whisk vigorously for 2 minutes.
5. Stir in vanilla, followed by flours, baking powder and baking soda.
6. Pour into the pans and top with chocolate chips (they will sink in, this is fine).
7. Bake for 30-35 minutes. 
8. Cool in the pans for 10 minutes, then turn out onto a rack and cool another 15 minutes.
9. Wrap the still-warm cakes in plastic wrap and place in the freezer for 2 hours, until very firm (you can also freeze them completely at this stage).

Assembly:

1. Place one cake round on a board or serving plate.
2. Pipe a tall border of frosting around the edge of the cake to make a "wall" for the brigadeiro filling.
3. Scoop in the filling and spread evenly (you won't need all of it).
4. Place the cake in the fridge for 1 hour to firm up.
5. Place the other cake round on top and crumb-coat the sides and top of the cake, being careful not to press down too hard.
6. Refrigerate 1 hour.
7. Finish frosting and decorate as desired.