Description
A delicious and decadent Strawberry Chocolate Brigadeiro Cake that combines rich chocolate cake with brigadeiro cream, custard, and fresh strawberries.
Ingredients
Scale
- 200 g (1 ½ cups) all-purpose flour
- 70 g (¾ cup) unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 200 g (1 cup) sugar
- 100 g (½ cup) brown sugar
- 120 ml (½ cup) vegetable oil
- 2 large eggs
- 240 ml (1 cup) buttermilk (or milk + 1 tsp lemon juice)
- 120 ml (½ cup) hot coffee or hot water
- 1 tsp vanilla extract
- 2 cans (790 g) sweetened condensed milk
- 2 tbsp unsweetened cocoa powder
- 2 tbsp unsalted butter
- 200 ml (¾ cup) heavy cream
- 500 ml (2 cups) whole milk
- 100 g (½ cup) sugar
- 4 egg yolks
- 40 g (⅓ cup) cornstarch
- 1 tsp vanilla extract
- 2 tbsp butter
- 200 g (7 oz) dark chocolate, chopped
- 200 ml (¾ cup) heavy cream
- 400 g (3 cups) fresh strawberries, halved
- Whipped cream rosettes (optional)
- Chocolate sprinkles or shavings
- Whole strawberries for topping
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugars, oil, and eggs until fluffy.
- Stir in buttermilk, vanilla, and hot coffee.
- Fold in dry ingredients until smooth.
- Bake for 30–35 minutes. Let cool completely.
- In a saucepan, combine condensed milk, cocoa powder, and butter for the brigadeiro cream.
- Cook on medium, stirring constantly, until thick and glossy. Remove from heat, stir in heavy cream. Chill slightly.
- For the custard cream, heat milk in a saucepan.
- In a bowl, whisk yolks, sugar, and cornstarch. Slowly pour warm milk into egg mix, whisking.
- Return to pan and cook until thickened. Stir in vanilla and butter. Cool completely.
- For the ganache drip, heat heavy cream until steaming. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
- Place the first chocolate cake layer on a plate. Spread a layer of brigadeiro cream. Add sliced strawberries, pressing gently into cream. Spread custard cream on top.
- Place the second cake layer, repeat with brigadeiro and custard. Cover the top with more custard cream.
- Drip ganache along cake edges. Sprinkle chocolate sprinkles or shavings on top. Pipe whipped cream rosettes. Garnish with whole strawberries.
Notes
- Ensure the cake is completely cooled before assembling.
- Use fresh strawberries for the best flavor.
- Chill the brigadeiro cream for a better texture.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg