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Brush with the chocolate soak and top with 1/3 of the brigadeiro filling, spreading smoothly with a spatula. Repeat with the next two layers, finishing off with a cake layer brushed with chocolate soak. Bring the cake to the freezer for 30 minutes before frosting.
3 cups all-purpose flour, sifted For a gluten-free cake, use GF all-purpose flour Prepare the Brigadeiro Filling and Frosting: Whisk the sweetened condensed milk, cocoa powder, and the corn starch in a medium bowl until combined.
The classic brigadeiro recipe used for rolling brigadeiro fudge balls is great for sheet cakes or bundt cakes because you have to use it while it’s still hot or seriously warm to pour over your cake. If it cools, you can’t do anything other than roll it into balls, because it’s too sticky and it isn’t spreadable.
For right now, there is only one thing you should know: we are going all in, y’all! The brigadeiro cake – which easily feeds a crowd – consists of four layers of a super moist and delicious chocolate cake, filled with soft brigadeiro and covered with even more brigadeiro. ???
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