Description
A rich and moist Bolo Gelado de Brigadeiro made with soft chocolate sponge layers, creamy brigadeiro filling, glossy chocolate topping, and finished with classic chocolate sprinkles.
Ingredients
Scale
- 2 cups (250 g) all purpose flour
- 1 cup (90 g) unsweetened cocoa powder
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (113 g) unsalted butter, melted
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) salt
- 2 cans (800 g total) sweetened condensed milk
- 1 cup (240 ml) heavy cream
- 2 tablespoons (15 g) unsweetened cocoa powder (for brigadeiro)
- 1/2 cup (75 g) chocolate sprinkles
Instructions
- Preheat oven to 350°F (180°C). Grease and line a square baking pan.
- In a bowl, whisk together flour, 1 cup cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add milk and melted butter to the egg mixture and mix well.
- Gradually fold in the dry ingredients until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely.
- In a saucepan over medium low heat, combine sweetened condensed milk, heavy cream, and 2 tablespoons cocoa powder. Stir constantly for about 10 minutes until thick and glossy.
- Let the brigadeiro cool slightly.
- Slice the cooled cake horizontally into two layers. Spread half of the brigadeiro between the layers and the remaining on top.
- Cover the top evenly with chocolate sprinkles.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- Do not overbake the cake to keep it moist.
- Stir the brigadeiro continuously to prevent burning.
- Chill overnight for the best texture and flavor.
- Use a sharp knife for clean square slices.
Nutrition
- Serving Size: 1 square
- Calories: 480
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg