Chocolate Cake with Brigadier and White Cream

👩‍🍳 How to Make It

1. Bake the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together dry ingredients. In another bowl, beat eggs with sugars, then mix in oil, buttermilk, and vanilla. Combine with dry ingredients and add hot water or coffee last. Mix until smooth.
Divide into pans and bake for 25–30 minutes. Let cool completely.

2. Make the Brigadeiro:
In a saucepan, combine sweetened condensed milk, cocoa powder, butter, and a pinch of salt. Cook over medium heat, stirring constantly, until thick and fudgy (about 10–12 minutes). Let cool to room temperature.

3. Make the White Cream:
In another saucepan, combine sweetened condensed milk, milk or cream, butter, and vanilla. Optional: add a spoonful of cornstarch for extra thickness. Cook over medium heat, stirring constantly, until creamy and smooth (about 8–10 minutes). Cool before assembling.

4. Assemble the Cake:
Place one layer of chocolate cake on a plate. Spread half of the brigadeiro evenly over the surface. Add a generous layer of white cream. Place the second cake layer on top. Repeat with the rest of the brigadeiro and white cream, finishing with a silky swirl or decorative piping on top.

Optional Garnish: Sprinkle with chocolate shavings, cocoa powder, or even chocolate sprinkles for that true Brazilian flair.

❤️ Why Everyone Loves It

• Moist and rich chocolate cake
• Double layers of creamy, fudgy filling
• Perfect balance of chocolate and vanilla
• Crowd-pleaser for all ages

Whether you’re making it for a birthday, a holiday, or simply to satisfy your sweet tooth, this Chocolate Cake with Brigadeiro and White Cream is a celebration in every bite. It’s a little piece of Brazil — sweet, rich, and made to be shared.

Want a printable version or a twist using coconut or strawberries? I can help you customize it!