Brigadeiro Chocolate Cake (No Bake)
A no-bake chocolate cake with a creamy brigadeiro filling and a rich chocolate ganache, perfect for dessert.
3h 15m·DESSERT11Servings
Nutrition
629kcal
18gProtein
93gCarbs
21gFat
Ingredients
BRIGADEIRO FILLING
Condensed Milk
390 g
Evaporated Milk
1 cup
Cornstarch
⅛ cup
Egg Yolks
2 pieces
All Purpose Cream
370 ml
CAKE INGREDIENTS
Vegetable Oil
½ cup
White Vinegar
1 tbsp
Vanilla Essence
1 tsp
Hot Water
2 cups
White Sugar
2 cups
All Purpose Flour
sifted
2 cups
Baking Soda
1⅛ tsp
Cocoa Powder
1 cup
Powdered Milk
1 cup
Salt
1 tsp
Instant Coffee Powder
1 tsp
CHOCOLATE GANACHE
Evaporated Milk
½ cup
Milk Chocolate
chopped
2 cups
Equipment
Steamer
Instructions
1Prepare the Brigadeiro Filling
20m
20mCombine Ingredients
In a saucepan, combine condensed milk, evaporated milk, cornstarch, and egg yolks. Whisk until smooth.
Cook Filling
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency.
Add Cream
Stir in the all-purpose cream and continue to cook and stir until the filling thickens further.
Chill Filling
Transfer the filling to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until ready to use.
2Prepare the Cake Batter
15m
15mCombine Wet Ingredients
In a large bowl, whisk together vegetable oil, white vinegar, vanilla essence, hot water, and white sugar until well combined.
Combine Dry Ingredients
In a separate bowl, sift together all-purpose flour, baking soda, cocoa powder, powdered milk, salt, and instant coffee powder. Whisk to combine.
Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3Steam the Cake
1h
1hPrepare Pan
Lightly grease a cake pan. Pour the cake batter into the prepared pan.
Release Air Bubbles
Tap the pan on the counter a few times to release any trapped air bubbles.
Steam Cake
Steam the cake over medium-low heat for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cake
Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
4Assemble the Cake
15m
15mAdd Filling
Once the cake is completely cool, cut it into desired portions. Spread the chilled brigadeiro filling evenly over the top of the cake.
Chill Cake
Chill the cake with the filling for at least 30 minutes to allow the filling to set.
5Prepare the Chocolate Ganache
5m
5mHeat Milk
Heat the evaporated milk in a small saucepan until it just begins to simmer.
Melt Chocolate
Pour the hot milk over the chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes to soften the chocolate.
Mix Ganache
Whisk the mixture gently until the chocolate is completely melted and the ganache is smooth and glossy.
6Finish and Chill
30m
30mAdd Ganache
Pour the chocolate ganache over the brigadeiro filling on the cake, spreading it evenly.
Optional Topping
If desired, sprinkle chocolate flakes over the ganache for decoration.
Chill to Serve
Chill the cake for at least 30 minutes before serving to allow the ganache to set.
Tips
Ensure the brigadeiro filling is completely chilled before spreading it on the cake to prevent it from melting.
For a smoother ganache, use good quality chocolate and stir gently until fully melted.
This cake can be made a day ahead and stored in the refrigerator, making it a great make-ahead dessert.