Brazilian Chocolate Brigedeiro Cake

Friends and family, I am so excited to finally post a recipe that has literally been in the works for over five years. The story behind this recipe is a good one.  We all have “that” friend, the one who doesn’t give out their recipes. We all love the friend, but we don’t LOVE that they don’t share their recipes, right!?!

Well, this particular friend is near and dear to me, but after several years of asking and begging to get her recipe for her Brazilian Chocolate Brigedeiro Cake, I finally gave up, and decided that I needed to find my own alternative. 

This cake originated in Brazil, and luckily have two brothers who lived in Brazil for a time who are fluent in Portuguese. So, for over five years, I have tried, tested, baked, and failed multiple times in creating this recipe.  There was a language and ingredient barrier, and whenever I would find a new recipe to try, I would have to do my best to guess the measurements, find alternative ingredients, call my brothers for clarification and try over and over until it FINALLY felt good!

I’ve even heard that my recipe is different from the original, but I promise this recipe is a show-stopper. It’s so good that three members of our ward congregation begged me for it after trying it. 

So, without further adieu, please enjoy Brooke’s Brazilian Chocolate Brigedeiro Cake. 

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Chocolate Brigedeiro Cake from Brazil

Course Dessert
Cuisine Brazilian
Keyword Cake, cake mix, chocolate, dessert
Prep Time 10 minutes
Cook Time 40 minutes
Servings 12

Ingredients

Chocolate Cake

  • 1 Box Devil's Food Cake Mix Preferably Betty Crocker
  • 1.25 cups Water
  • 1/2 cup Vegetable or Canola Oil
  • 3 large Eggs
  • 1 cup Semi Sweet Chocolate Chips
  • 1 small box Instant Chocolate Pudding
  • 4 oz Unsweetened Apple Sauce
  • 2 Tbsp Chocolate Sprinkles

Brigederio Frosting

  • 1 can Sweetened Condensed Milk
  • 2 Tbsp Salted Butter
  • 2 Tbsp unsweetened cocoa
  • 2+ Tbsp water Mix into cocoa to make a soupy paste
  • 1/2 cup heavy whipping cream

Instructions

Chocolate Cake

  1. Preheat oven to 350 degrees

  2. Mix the cake mix with the necessary ingredients from the instructions on the box

  3. Add dry pudding mix into the batter and mix thoroughly with an electric mixer

  4. Add the apple sauce to the batter and mix thoroughly with an electric mixer

  5. Spray silicone bundt pan with cooking spray

  6. Pour 1/2 of the batter into the bundt pan

  7. Sprinkle semi sweet chocolate chips onto the batter

  8. Pour the remainder of the batter into the pan

  9. Bake at 350 for 40-45 minutes until a long skewer comes out clean

  10. Remove cake from the pan and cool completely in the fridge

Brigedeiro Frosting

  1. Melt 2 Tbsp butter in a medium sized sauce pan over med-high heat

  2. Add sweetened condensed milk to the pan

  3. Use a silicone scraper to constantly scrape the bottom of the pan

  4. Whisk water into cocoa to create a paste in a small separate bowl

  5. Add chocolate paste to the sweetened condensed milk and mix well

  6. Make sure the heat is medium-low to avoid burning

  7. Stir constantly while the brigedeiro caramel begins to form

  8. When the caramel is thick enough to create a line in the center of the pan with your scraper, it is done

  9. Remove from heat and add whipping cream

  10. Mix well and pour directly over your cooled chocolate cake

  11. Sprinkle with chocolate sprinkles

  12. Serve immediately

  13. Refrigerate leftovers (if you have any!)

Recipe Notes

Chocolate Brigedeiro Cake

I hope you enjoy it! 

xoxo,

Brooke

Published on December 23, 2023

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