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How to Make Brigadeiro Cake

Updated on November 14, 2012

Bored of the same old chocolate cake recipe that your mother passed on to you? It is still good, but what about something different? Well, here is one for all of you hardcore chocolate fans. It is a well known Portuguese cake that is called “bolo brigadeiro”. In English you could translate it to brigadier cake. I know, it sounds strange. I think its name was inspired in the Brazilian "brigadeiro" chocolate bonbons, of which the cream is used in this recipe. I can also tell you that this chocolate cake is one of the best ways of eating chocolate as cake. It is not hard to do and the effort sure pays well, believe me. The ingredients are as follow:

Brigadeiro cake
Brigadeiro cake
Hard to resist...I know....
Hard to resist...I know....


For the cake:

5 eggs

100 g chocolate powder

1 tea cup of water

2.5 tea cup of flour with added baking powder

0.5 tea cup of cooking oil (or olive oil)

2 tea cup of sugar

For the cream:

1 can of sweetened condensed milk

150 g chocolate powder

2.5 tea cup of milk

50 g butter

Chocolate sprinkles for decoration


So here is how to do it:


Start by dissolving the chocolate powder in water while warming it up until it boils. Then leave it to rest. Beat the egg whites until you get them firm. Mix the sugar with the remaining egg yolks and add the oil. Afterwards, add the dissolved chocolate that you prepared earlier and mix it all up well. Then, add the flour in small amounts while mixing everything together, and add the whipped egg whites in end, mixing everything so to have a uniform and creamy paste. Finally, pour the paste in a cake pan (I myself prefer a spring form pan) and then put it in the oven for about 50 minutes at 150 to 200 ºC.


Mix all the ingredients given, with no particular order, while warming the mixture until you get a thick sweet cream. After taking the cake out of the oven and while it is still hot cut the cake in two halves and cover one of them with the cream you just prepared. Then add the halves back together and puncture the whole cake surface with a fork and cover it all up with the rest of the cream. Last but not least, and while you try hard to resist, sprinkle the cake with the tiny chocolate sprinkles. And there you have it a nice, good looking and yummy chocolate cake.

One final note: It is best served cold. So let it cool off and put it in the fridge for a while before eating it.


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    • profile image


      3 months ago


      I’m working with American measurements. Do you know how many teaspoons or tablespoons 1 tea cup is?

    • Taxusbaccata profile imageAUTHOR

      Paulo Cabrita 

      2 years ago from Germany

      The best way to do it is first separating quite well (really really well) the egg white from the yolk. Any tiny yolk bit will spoil it. Also, as a trick, I put a grain of salt before I whip the egg white and then whip it fast and constant (as much as possible). There are many ways to check their "solidification" sate, e.g. turn them upside down, but another good way is to stick a small spoon or fork in the end and if it holds vertical then they're ready. As for cream stiffen, I think it depends on the gelatine quality that you used. Hope it helps.

    • profile image

      caitlin tyler 

      2 years ago

      I love your Portuguese cream pie recipe and so decided to try and do this recipe, but as a habitual get simple things wrong person, I couldn't get the egg whites to become more than soft peaks, and my cream wouldnt stiffen, it stayed very watery, do you know what I've done wrong or how I can fix it anyone? Thank you

    • JanisaChatte profile image


      2 years ago from Earth

      Wow, this looks so simple to make! It's just like a giant brigadeiro! :D And I just happen to have everything required for it available. Except the sprinkles, but I'm thinking of using shredded coconut instead. Thanks for sharing the recipe!

    • profile image


      4 years ago

      I'd only like to comment that it's actually a Brazilian cake, not Portuguese!! very delicious, thank you for the recipe!

    • Blond Logic profile image

      Mary Wickison 

      4 years ago from Brazil

      I am definitely going to try this. I love brigadeiro. I have bought cakes like this here in Brazil, but never attempted it myself. Now I will.

      Thanks for this.

    • Taxusbaccata profile imageAUTHOR

      Paulo Cabrita 

      7 years ago from Germany

      Hi Tomislay_zg

      Normally, it is 250 ml.

    • profile image


      7 years ago


      Can you, please, tell me, how many ml is in can of condensed milk?


    • profile image


      7 years ago

      A US measuring cup is not her tea cup. Way too much

    • Taxusbaccata profile imageAUTHOR

      Paulo Cabrita 

      8 years ago from Germany

      Well, if you are referring to volumes, as long as you use the same cup or similar cups that is fine. Or, do you want to know the mass of some liquid you use? Well, you can weigh the cup empty and then fill it with the liquid you want and weigh it again. The difference gives you the mass of liquid occupying the cup's volume. But, is it just a simple cake recipe or a scientific experiment that you are doing? :-)

    • profile image


      8 years ago

      Thank you !!

      It does help !! A litlle

      But how do i measure it for liquids ??

    • Taxusbaccata profile imageAUTHOR

      Paulo Cabrita 

      8 years ago from Germany

      Hi Michael,

      Well, it all depends on what you put in it. For example, for most tea cup volumes, a tea cup full of sugar weighs about 150 gr, if it is chocolate is about 80 gr, for flour it goes from 100 to 150 gr. I hope this helps you.

    • profile image


      8 years ago

      How much is it a tea cup in gr' ?

    • profile image

      Chocolate fan 

      8 years ago

      hmmm... looks delicious!


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