Print

Decadent Brazilian Brigadeiro Chocolate Flag Cake

brazilian brigadeiro chocolate flag cake - featured image
Print Recipe

A rich and creamy Brazilian-inspired chocolate cake featuring fudgy brigadeiro frosting and a glossy ganache, decorated with a flag design. Perfect for parties and special occasions.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) whole milk or dairy-free milk like almond milk
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot water
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ¼ cup (25 g) unsweetened cocoa powder (for frosting)
  • 4 tablespoons (56 g) unsalted butter, room temperature
  • 2 tablespoons (30 ml) heavy cream (for frosting)
  • ¾ cup (180 ml) heavy cream (for ganache)
  • 8 oz (225 g) bittersweet chocolate chips or chopped chocolate
  • 2 tablespoons (28 g) butter (optional, for ganache shine)
  • White chocolate or sweetened shredded coconut (for decoration)
  • Blue food coloring or blue edible dust (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing gently. Slowly pour in hot water while stirring. Batter will be thin.
  5. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For brigadeiro frosting: In a medium saucepan, combine sweetened condensed milk, cocoa powder, and butter. Cook over medium-low heat, stirring constantly until thick and pulling away from pan (10-12 minutes). Remove from heat, stir in heavy cream, and cool to room temperature.
  8. For ganache: Heat heavy cream until simmering. Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Stir in butter for shine. Cool slightly to thicken but remain pourable.
  9. Assemble cake by placing one layer on a plate. Spread brigadeiro frosting generously. Add second layer and cover entire cake with remaining frosting.
  10. Pour ganache evenly over top, letting it drip down sides. Decorate with white chocolate or shredded coconut for white stripes and blue food coloring or edible dust for the blue flag section.
  11. Refrigerate cake for at least 1 hour to set ganache and meld flavors. Bring to room temperature before serving.

Notes

Constant stirring is essential when making brigadeiro frosting to avoid scorching. Let ganache cool slightly before pouring to control drips. Cool cake layers completely before frosting to prevent sliding. For gluten-free, substitute flour with a cup-for-cup gluten-free blend. Dairy-free versions can use coconut milk-based condensed milk and dairy-free butter.

Nutrition

Keywords: brigadeiro, Brazilian cake, chocolate cake, ganache, party dessert, flag cake, easy chocolate cake, fudgy frosting

Find it online: https://gleefulfork.com/decadent-brazilian-brigadeiro-chocolate-flag-cake-recipe-easy-and-perfect-for-parties/