3-layer chocolate pastry

Chocolate Cake with Layered Brigadeiro

This chocolate cake is a layered temptation. With a soft and intensely chocolatey dough, interspersed with a delicious creamy brigadeiro and finished with a generous topping of melted brigadeiro, it is a true celebration for chocolate lovers. Served chilled, every bite of this cake is an explosion of flavors and textures, making it an irresistible choice for any special occasion.

Ingredients

Chocolate cake batter:

• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

Brigadeiro for layers and topping:

• 3 cans of condensed milk
• 9 tablespoons cocoa powder
• 3 tablespoons unsalted butter

Preparation

Chocolate cake batter:

1. Preheat the oven to 180°C. Grease and flour three molds approximately 20-23 cm in diameter.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
3. In another large bowl, beat the sugar and eggs until light and fluffy.
4. Add the milk, oil, and vanilla to the egg and sugar mixture, and beat until smooth.
5. Gradually add the dry ingredients to the liquid mixture, alternating with the hot water. Mix until you get a homogeneous dough.
6. Distribute the dough among the three prepared molds and bake for approximately 25-30 minutes, or until when you insert a toothpick in the center, it comes out clean.
7. Remove from the oven and allow to cool completely before unmolding.

Brigadeiro for layers and topping:

1. Em uma panela, misture o leite condensado, o cacau em pó e a manteiga.
2. Cook over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan, until the mixture begins to release from the bottom and reaches the point of soft brigadeiro. This will take about 10-15 minutes.
3. Reserve a sufficient amount of this brigadeiro for the cake layers.
4. With the rest of the brigadeiro, use it to assemble the layers between the already cold cakes. Place a generous layer of brigadeiro between each cake.
5. Once you’ve assembled the cake with the brigadeiro layers, cover the entire surface and sides of the cake with the rest of the brigadeiro, spreading it evenly.
6. Refrigerate the cake so that the brigadeiro frosting hardens.
7. Once it’s chilled, your chocolate cake with layers of brigadeiro will be ready to be enjoyed!