Description
A spectacular twist on a beloved Brazilian classic, featuring a rich cocoa bundt cake with two distinct brigadeiro cream glazes.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (sifted)
- 2 cups granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 4 large eggs, room temperature
- 1 cup whole milk
- ¾ cup neutral vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup hot water
- 1 can (397 g) sweetened condensed milk (for both glazes)
- 4 ounces (115 g) premium milk chocolate, finely chopped
- 4 ounces (115 g) premium white chocolate, finely chopped
- 2 tablespoons unsalted butter (for both glazes)
- 4 tablespoons heavy cream (2 for each glaze)
- 1 cup classic chocolate sprinkles (granulado)
- ¼ cup delicate white chocolate curls (optional)
Instructions
- Preheat your oven to 175°C (350°F) and prepare a 10-inch bundt pan by greasing and flouring.
- Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a mixing bowl.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Gradually pour in the hot water while stirring until you have a thin batter.
- Transfer the batter to the bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a serving plate and cool completely.
- In a small saucepan, combine sweetened condensed milk and butter for the milk chocolate glaze; heat until slightly thickened, then add chopped chocolate and cream.
- Repeat for the white chocolate glaze using the other can of sweetened condensed milk.
- Pour half of the milk chocolate glaze over one side of the cake and the white chocolate glaze over the other side.
- Sprinkle with chocolate sprinkles while the glazes are warm, and add white chocolate curls if desired.
- Chill the cake in the refrigerator for 20-30 minutes before slicing and serving.
Notes
For perfect glaze consistency, do not overcook the brigadeiro mixture. Always unmold the cake while still warm for best results.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: brazilian dessert, chocolate cake, brigadeiro, bundt cake