Note: Assemble the cake the night before and set in fridge overnight before decorating.
Chocolate Cake Ingredients:
230 g Cake Flour
70 g Cacao Powder
400 g Caster Sugar (Granulated Sugar will work)
2 teaspoons Baking Soda
1 teaspoon Baking Powder
¾ teaspoon Table Salt
2 large Eggs at room temperature
230 ml Buttermilk
1 tablespoon Instant Coffee dissolved in 230 ml hot water
115 ml Oil
1 teaspoon Vanilla Extract
Chocolate Cake Directions:
Preheat oven to 350°F (180°C). Grease and line 2 cake tins (I used (8-inch) 20-cm loose bottom tins) with greaseproof paper.
Sift flour and cacao together. Add sugar, baking powder, baking soda and salt and whisk to combine. Make a well in the center and add remaining ingredients. Mix on low for 90 seconds. Pour evenly into the baking tins.
Bake for ± 40 minutes until a toothpick inserted comes out with just a crumb or two. Cool cakes in tins for about 10 min before turning out onto a wire rack to cool completely.
Brigadeiro Ingredients:
1½ tins Condensed Milk
200 ml Cream
1 tablespoon Butter
280 g Dark Chocolate
Nido White Brigadeiro Ingredients:
½ tins of Condensed Milk
300 ml Cream
1 tablespoons Butter
110 g Nido powder (or any Milk Powder)
150 g White Chocolate
Filling Directions:
Prepare both fillings the same way, but in separate pots.
Melt filling ingredients together in a pot until it come loose from the bottom of the pot (± 5 min).
Pour into a dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
Set aside to cool to room temperature.
Assembly Directions:
Use the tin that you baked the cake in (I used the loose bottom tins, 1 on top of the other the top one without the bottom plate to have the height needed to help set the cake.. I have attached a picture to show this step)
Line the pans well with plastic wrap overlapping the edges of the top tin.
Place one level cake (cut side up) into the bottom of the cake pan.
Add the light Brigadeiro and smooth down to level. Add the dark Brigadeiro and smooth down to level.
Top with last cake (cut side down) Wrap the cake with the overlapping plastic wrap and place in fridge overnight.
Decorate the cake the next morning with ganache.
Ganache Ingredients:
250 g Chocolate
250 ml Cream
1 tablespoon of Butter
Ganache Directions:
Melt the chocolate, cream and butter in the microwave at 15 second intervals until chocolate is melted and mixture is smooth. Don’t overcook or it will split!
Let sit for 15 min and then pour over cake and decorate as desired.
Serve the cake at room temperature.
Final Notes:
I don't know about this recipe... either I'm just not an experienced enough baker, or this was a bad recipe. My the brigadeiro fillings looked like Your Recipe Blog's, but they were still very liquidy after cooling to room temperate. They were able to set in the fridge, but the fillings kept oozing out when they got warm. The cake is supposed to be served at room temperature, freezing is the only way I could have gotten my layers to stay nice and defined.
One thing I would do if I made this recipe again would be let the first filling set on the cake before adding the next one on top.
Brigadeiro
Brigadeiro is usually a candy, like a truffle. Brigadeiro truffle recipes I've looked at use condensed milk, cocoa powder, and a little butter. It seems like they also "melt" a little at room temperature because they're best served cold.
Some Brigadeiro cake filling recipes don't use heavy cream but something Media Crema or Table Cream. A Hispanic canned good that seems to have the consistency of condensed milk, but it's fat content is similar to half-and-half. They have also mentioned removing the serum - a clear/cloudy liquid that separates from the cream.
Other recipes for Brigadeiro cake fillings use cornstarch. Cornstarch was the first idea (other than constant refrigeration) that crossed my mind to try to keep the fillings stiffer.
Nido Brigadeiro/Brigadeiro de Leche
I think almost all of this filling oozed out of the cake before it was even served, I kept scrapping filling off the edges to try to smooth it out. I really didn't see any white when I cut into it.
White chocolate doesn't seem to be a usual ingredient, this is a milk powder sweet. It looks like other recipes use egg whites and cornstarch
Note: This is what I would do when I eventually make this recipe again. This recipe is also adjusted for a 9-inch cake pan instead of 8-inch, like the original. 9-inch cakes need about 1¼ more ingredients.
Chocolate Cake Ingredients:
~2½ cups (288g) Cake Flour
~1 cup (88g) Cacao Powder
2½ teaspoons Baking Soda
1¼ teaspoons Baking Powder
1 teaspoon Table Salt
1¼ tablespoon Instant Coffee dissolved in 288 ml hot water
~2¼ cup (500g) Granulated Sugar
2½ (125g) large Eggs at room temperature
288ml (~1¼ cup) Buttermilk
144ml (⅔ cup) Oil
1¼ teaspoon Vanilla Extract
Chocolate Cake Directions:
Preheat oven to 350°F (180°C)
Grease and line two 9-inch spring form cake tins with parchment paper
Sift flour, cacao, baking powder, baking soda, and salt together into the bowl of a stand mixer
Make a well in the center of the dry ingredients
Dissolve the sugar in the hot coffee
While mixer runs on low, add sweetened coffee, eggs, buttermilk, oil and vanilla
Mix until just combined
Pour evenly between the baking tins
Bake for ± 40 minutes until the middle of the cake reaches 200-210°F (95-100°C), or a toothpick inserted comes out clean
Cool cakes in tins for about 10 min before turning out onto a wire rack to cool completely
Brigadeiro de Leche Ingredients:
⅝ tin (249g) Sweetened Condensed Milk
1 tin Media Crema or 1 cup Heavy Whipping Cream
1¼ (17g) tablespoons Butter
137g Nido powder (or any Milk Powder)
3 tablespoons Corn Starch
187 g White Chocolate
Brigadeiro Ingredients:
2 tins Sweetened Condensed Milk
1 tin Media Crema or 1 cup Heavy Whipping Cream
1½ tablespoons Corn Starch
350 g Dark Chocolate
Filling Directions:
Prepare both fillings the same way, but make brigadeiro de leche first, and then the brigadeiro while the brigadeiro de leche sets.
Strain serum from Media Crema, if using
Melt filling ingredients together in a pot until it come loose from the bottom of the pot (± 5 min).
Pour into a dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
Set aside to cool to room temperature.
Assembly Directions:
Use the tin that you baked the cake in (I used the loose bottom tins, 1 on top of the other the top one without the bottom plate to have the height needed to help set the cake)
Line the pans well with plastic wrap overlapping the edges of the top tin
Place one level cake (cut side up) into the bottom of the cake pan.
Add the brigadeiro de leche and smooth down to level
Let set in fridge for about an hour
Add brigadeiro and smooth down to level
Top with last cake, cut side down
Wrap the cake with the overlapping plastic wrap and place in fridge overnight
Decorate the cake the next morning with ganache or chocolate ermine frosting
Chocolate Ermine Frosting Ingredients:
1 cup (245 g) Whole Milk
5 tablespoons All-Purpose Flour
1 cup of Butter
1 cup (200 g) Granulated Sugar
½ cup (59 g) Cocoa Powder
1 teaspoon Vanilla Extract
Ganache Directions:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter (could take a few minutes if cold)
Sift the flour and cocoa together to remove clumps
In a medium saucepan over medium heat, whisk together the milk and flour
Cook whisking constantly until no lumps remain and the mixture thickens and resembles a very thick pudding
Remove the pan from the heat and let the mixture cool to room temperature
Add the sugar and vanilla to the butter and cream together until light and fluffy
With the mixer set to medium-high speed, add the cooled cocoa mixture a heaping spoonful at a time
Beat until the frosting is light and fluffy, pausing to scrape down the sides of the bowl as needed.
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