Bolo Gelado de Brigadeiro
Bolo Gelado de Brigadeiro
Ingredients
For the Brigadeiro Filling
- 397 g condensed milk
- 2 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 50 g dark chocolate, chopped
- 1/4 cup heavy cream
For the Chocolate Cake
- 1/2 cup unsweetened cocoa powder
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
For the Chocolate Milk Soak
- 1 1/2 cups milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
For Assembly
- 1/2 cup chocolate sprinkles, as needed
Instructions
- 1
Prepare the Brigadeiro Filling: In a medium saucepan, combine the condensed milk, butter, cocoa powder, chopped dark chocolate, and heavy cream. Place the pan over medium-low heat.
⏱️ 2 min
- 2
Whisk the brigadeiro mixture continuously until it thickens and begins to bubble, about 10-15 minutes. Continue whisking until the mixture is smooth, thick, and pulls away from the bottom of the pan when stirred. It should be thick enough to hold its shape when a spoon is dragged through it.
⏱️ 15 min
- 3
Transfer the brigadeiro mixture to a glass bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place the bowl in the fridge to cool completely and thicken further, at least 1 hour or until firm enough to spread.
⏱️ 60 min
- 4
Preheat your oven to 180°C (350°F). Line a square cake tin (approximately 20x20 cm or 8x8 inches) with baking paper, leaving an overhang on two sides to easily lift the cake later.
⏱️ 5 min•🌡️ 180
- 5
Prepare the Chocolate Cake: In a large mixing bowl, combine the cocoa powder, brown sugar, and granulated sugar. Whisk them together until well combined.
⏱️ 3 min
- 6
Add the vegetable oil and softened butter to the sugar mixture. Using a stand mixer with a paddle attachment or a hand mixer, beat the ingredients until creamy.
⏱️ 5 min
- 7
Add the eggs one at a time, beating well after each addition. Pour in half of the milk and mix until just combined.
⏱️ 3 min
- 8
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the remaining milk and mix until the batter is smooth and well combined, being careful not to overmix.
⏱️ 5 min
- 9
Pour the cake batter into the prepared square cake tin. Spread the batter evenly using a spatula. Bake for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 60 min•🌡️ 180
- 10
Remove the baked cake from the oven and allow it to cool completely in the tin on a wire rack.
⏱️ 60 min
- 11
Prepare the Chocolate Milk Soak: While the cake cools, combine the milk, cocoa powder, and sugar in a small saucepan. Place over medium heat and whisk continuously until the cocoa powder and sugar have completely dissolved and the mixture is heated through. Do not boil.
⏱️ 5 min
- 12
Remove the chocolate milk soak from heat and allow it to cool completely.
⏱️ 30 min
- 13
Assemble the Cake: With the cooled chocolate cake still in its tin, pour half of the cooled chocolate milk soak evenly over the cake. Gently press the cake with your fingers to help it absorb the liquid.
⏱️ 5 min
- 14
Evenly spread half of the chilled brigadeiro filling over the soaked cake layer in the tin.
⏱️ 5 min
- 15
Carefully lift the cake from the tin using the baking paper overhang. Place it on a cutting board. Using a long serrated knife, horizontally cut the entire cake in half, creating two thinner cake layers.
⏱️ 5 min
- 16
Place one of the horizontally cut cake layers back into the cake tin, on top of the brigadeiro layer.
⏱️ 2 min
- 17
Pour the remaining chocolate milk soak over this second cake layer. Place the other horizontally cut cake layer on top, creating a three-layer structure (cake, brigadeiro, cake, brigadeiro).
⏱️ 3 min
- 18
Evenly spread the remaining brigadeiro filling on top of the final cake layer.
⏱️ 3 min
- 19
Generously sprinkle chocolate sprinkles over the top of the cake. Gently press the sprinkles into the brigadeiro frosting to adhere.
⏱️ 2 min
- 20
Place the assembled cake, still in its tin, in the fridge to chill overnight (at least 8 hours) for best results. This allows the cake to absorb the soak and the brigadeiro to set properly.
⏱️ 480 min
- 21
The next day, remove the cake from the fridge. Lift it out of the tin using the baking paper. Cut the chilled cake into squares for serving.
⏱️ 5 min
Kitchen Tools
Bolo Gelado de Brigadeiro
For the Brigadeiro Filling
- 397 g condensed milk
- 2 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 50 g dark chocolate, chopped
- 1/4 cup heavy cream
For the Chocolate Cake
- 1/2 cup unsweetened cocoa powder
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
For the Chocolate Milk Soak
- 1 1/2 cups milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
For Assembly
- 1/2 cup chocolate sprinkles, as needed
Instructions
- 1
Prepare the Brigadeiro Filling: In a medium saucepan, combine the condensed milk, butter, cocoa powder, chopped dark chocolate, and heavy cream. Place the pan over medium-low heat.
⏱️ 2 min - 2
Whisk the brigadeiro mixture continuously until it thickens and begins to bubble, about 10-15 minutes. Continue whisking until the mixture is smooth, thick, and pulls away from the bottom of the pan when stirred. It should be thick enough to hold its shape when a spoon is dragged through it.
⏱️ 15 min - 3
Transfer the brigadeiro mixture to a glass bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place the bowl in the fridge to cool completely and thicken further, at least 1 hour or until firm enough to spread.
⏱️ 60 min - 4
Preheat your oven to 180°C (350°F). Line a square cake tin (approximately 20x20 cm or 8x8 inches) with baking paper, leaving an overhang on two sides to easily lift the cake later.
⏱️ 5 min•🌡️ 180 - 5
Prepare the Chocolate Cake: In a large mixing bowl, combine the cocoa powder, brown sugar, and granulated sugar. Whisk them together until well combined.
⏱️ 3 min - 6
Add the vegetable oil and softened butter to the sugar mixture. Using a stand mixer with a paddle attachment or a hand mixer, beat the ingredients until creamy.
⏱️ 5 min - 7
Add the eggs one at a time, beating well after each addition. Pour in half of the milk and mix until just combined.
⏱️ 3 min - 8
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the remaining milk and mix until the batter is smooth and well combined, being careful not to overmix.
⏱️ 5 min - 9
Pour the cake batter into the prepared square cake tin. Spread the batter evenly using a spatula. Bake for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 60 min•🌡️ 180 - 10
Remove the baked cake from the oven and allow it to cool completely in the tin on a wire rack.
⏱️ 60 min - 11
Prepare the Chocolate Milk Soak: While the cake cools, combine the milk, cocoa powder, and sugar in a small saucepan. Place over medium heat and whisk continuously until the cocoa powder and sugar have completely dissolved and the mixture is heated through. Do not boil.
⏱️ 5 min - 12
Remove the chocolate milk soak from heat and allow it to cool completely.
⏱️ 30 min - 13
Assemble the Cake: With the cooled chocolate cake still in its tin, pour half of the cooled chocolate milk soak evenly over the cake. Gently press the cake with your fingers to help it absorb the liquid.
⏱️ 5 min - 14
Evenly spread half of the chilled brigadeiro filling over the soaked cake layer in the tin.
⏱️ 5 min - 15
Carefully lift the cake from the tin using the baking paper overhang. Place it on a cutting board. Using a long serrated knife, horizontally cut the entire cake in half, creating two thinner cake layers.
⏱️ 5 min - 16
Place one of the horizontally cut cake layers back into the cake tin, on top of the brigadeiro layer.
⏱️ 2 min - 17
Pour the remaining chocolate milk soak over this second cake layer. Place the other horizontally cut cake layer on top, creating a three-layer structure (cake, brigadeiro, cake, brigadeiro).
⏱️ 3 min - 18
Evenly spread the remaining brigadeiro filling on top of the final cake layer.
⏱️ 3 min - 19
Generously sprinkle chocolate sprinkles over the top of the cake. Gently press the sprinkles into the brigadeiro frosting to adhere.
⏱️ 2 min - 20
Place the assembled cake, still in its tin, in the fridge to chill overnight (at least 8 hours) for best results. This allows the cake to absorb the soak and the brigadeiro to set properly.
⏱️ 480 min - 21
The next day, remove the cake from the fridge. Lift it out of the tin using the baking paper. Cut the chilled cake into squares for serving.
⏱️ 5 min