Small Batch Brazilian Brigadeiro Truffle Cake
A rich chocolate cake that combines the chewy, fudgy magic of brigadeiro with moist chocolate crumb, perfect for small gatherings.
Servings: 6 servings
Calories: 430kcal
Ingredients
For the cake
- 0.5 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon fine salt
- 1 large egg (room temp)
- 3 tablespoons neutral oil
- 0.5 teaspoon vanilla
- 0.5 cup milk with 1 teaspoon vinegar (or buttermilk)
- 2 tablespoons hot coffee or hot water
For the brigadeiro truffle and glaze
- 0.5 can sweetened condensed milk (about 7 ounces)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon butter
- 1 pinch salt
- 2 to 3 tablespoons heavy cream or milk to thin for glaze
- chocolate sprinkles for topping
Optional flavor boosters
- 1 teaspoon espresso powder
- orange zest
- 1 pinch cinnamon
Instructions
Make the cake
- Heat oven to 350°F.
- Grease a 6 inch pan and line the bottom with parchment.
- Whisk dry ingredients together.
- In another bowl, whisk wet ingredients together.
- Combine both mixtures, then stir in hot coffee or water. The batter will be thin.
- Pour into the pan and bake for 20 to 24 minutes, until a toothpick comes out with a few moist crumbs.
Cook the brigadeiro
- In a small nonstick pan, combine condensed milk, cocoa, butter, and a pinch of salt.
- Cook over medium-low heat, stirring constantly, until it thickens and you can see the bottom of the pan for 2 to 3 seconds (about 8 to 12 minutes).
- Remove from heat.
Divide the batch
- Scoop 3 to 4 tablespoons of the thick brigadeiro onto a plate to cool for truffles.
- To the remaining brigadeiro in the pan, stir in 2 to 3 tablespoons cream or milk until glossy and pourable for glazing.
Finish the cake
- Cool the cake completely.
- Pour the warm glaze over the center and nudge it to the edges.
- Chill for 10 minutes to set.
- Roll the reserved thick brigadeiro into small balls and coat in sprinkles.
- Arrange the truffles on top of the cake.
Notes
Stir constantly when making brigadeiro to avoid scorching. Use room temperature ingredients for better mixing and outcome. Store the cake covered at room temperature for 24 hours, or refrigerate for 3 days, but let sit out before serving so the glaze softens.