Two-Tone Brigadeiro Cake

Two-Tone Brigadeiro Cake

Ingredients

 * For the Chocolate Cake:

   * 2 cups all-purpose flour

   * 1 1/2 cups granulated sugar

   * 3/4 cup unsweetened cocoa powder

   * 1 1/2 teaspoons baking soda

   * 1 teaspoon baking powder

   * 1 teaspoon salt

   * 1 cup buttermilk or milk mixed with 1 teaspoon white vinegar

   * 1/2 cup vegetable oil

   * 2 large eggs

   * 1 teaspoon vanilla extract

   * 1 cup hot water or hot coffee

 * For the White Brigadeiro Filling/Layer:

   * 1 can (14 oz) sweetened condensed milk

   * 1/2 cup heavy cream

   * 1 tablespoon unsalted butter

   * 1 teaspoon vanilla extract

 * For the Chocolate Brigadeiro Filling/Layer:

   * 1 can (14 oz) sweetened condensed milk

   * 1/2 cup heavy cream

   * 2 tablespoons unsweetened cocoa powder

   * 1 tablespoon unsalted butter

 * For the Decoration:

   * 1 cup heavy cream (whipped) or canned frosting

   * Chocolate sprinkles

Preparation Steps

 * Prepare the Cake:

   * Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or an 8x8 inch square pan.

   * In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

   * In a separate bowl, mix the buttermilk, oil, eggs, and vanilla extract.

   * Add the wet ingredients to the dry mixture and mix until just combined.

   * Carefully stir in the hot water or coffee until the batter is smooth (it will be thin).

   * Pour the batter into the prepared pan.

   * Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

   * Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

 * Make the White Brigadeiro:

   * In a small non-stick saucepan, combine the condensed milk, heavy cream, butter, and vanilla.

   * Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and pulls away from the bottom of the pan when tilted (about 10-15 minutes).

   * Pour into a bowl, cover with plastic wrap (touching the surface), and let it cool completely.

 * Make the Chocolate Brigadeiro:

   * In a separate small non-stick saucepan, combine the condensed milk, heavy cream, cocoa powder, and butter.

   * Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and pulls away from the bottom of the pan (about 10-15 minutes).

   * Pour into a bowl, cover with plastic wrap, and let it cool completely.

 * Assemble the Cake:

   * Once the cake is cool, carefully slice it lengthwise into two or three equal layers (depending on your desired thickness and filling amount).

   * If using a loaf cake, trim the edges so the cake is a neat rectangle.

   * Take the bottom layer of the cake. Spread the cool white brigadeiro filling evenly over the entire surface.

   * Place the second cake layer on top of the white filling.

   * Spread the cool chocolate brigadeiro filling evenly over the surface of the second layer.

   * Place the final cake layer on top.

   * Chill the cake for at least 2 hours to allow the fillings to set.

 * Decorate and Serve:

   * Once chilled, slice the cake into thick slices.

   * Pipe a decorative border of whipped cream or canned frosting along the cut edge of the cake.

   * Sprinkle the whipped cream with chocolate sprinkles before serving.

Keywords and Hashtags:

chocolate cake recipe, layered cake, two-tone filling, brigadeiro, homemade dessert, brazilian cake, sweet treat, simple recipe