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Brigadeiro cake is the quintessential Brazilian birthday cake, and if you ask any Brazilian, we’ll say this is the one chocolate cake to rule them all! This Brigadeiro cake recipe makes three layers of moist, tender crumb, super chocolaty cake and a smooth, ooey-gooey fudgy brigadeiro frosting and filling.
Top the cake with chocolate sprinkles, covering both the top and sides. With the remaining brigadeiro frosting, make chocolate balls (it’s easier if you grease your hands with butter) and roll them on chocolate sprinkles. Decorate the cake with the brigadeiro balls and serve (or refrigerate overnight).
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.
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