As a belated birthday celebration for Chris, I made him a chocolate cake. But not just any chocolate cake. It’s filled with brigadeiro and raspberry preserves. It’s heaven on a dish. In fact, I barely managed to get a picture of the cake. I was planning on taking pictures of a slice of cake so you can see the interior, but Chris kind of massacred it this morning.
We thoroughly enjoyed the cake.
I was pretty proud of my rustic frosting job. It’s not perfect, but darnitall it looked quite tasty! Recipe below:
Fudge Chocolate and Brigadeiro Cake
Makes 1 chocolate cake | Prep time: 30 minutes to an hour | Cook time: 27 minutes
- 1 box chocolate cake mix
- 1/2 cup cocoa powder (dutch process is ideal)
- 3 eggs
- 1 cup Greek yogurt
- 1/2 cup oil
- 1 cup milk
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
Preheat the oven to 350º F. Grease 2 8-inch cake pans and cut out 8 inch parchment circles and place inside the cake pans. Combine all ingredients. Pour into cake pans and bake for 15-17 minutes or until a toothpick comes out clean. Set aside to cool. Remove from the pans, wrap in plastic wrap and put in the freezer to cool completely.
- 1 tablespoon butter
- 4 tablespoons cocoa powder
- 1 can sweetened condensed milk
Heat the saucepan with medium-high heat. Melt butter, add cocoa powder and whisk until incorporated. Add milk and stir for 10 minutes. Remove from heat.
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup cocoa powder (dutch process is ideal)
- 2 tablespoons milk
- 3-4 cups powdered sugar
Whip butter until soft and smooth. Add cocoa powder, vanilla and milk. Blend until smooth. Slowly add powdered sugar until desired consistency.
To assemble the cake: Slice cake in half with a bread knife. Separate two layers and spoon half the brigadeiro and spread evenly. Place one 8 inch cake on a cake plate. Spoon raspberry preserves on top of the first layer (I prefer Bonne Maman or homemade jam). Slice the second layer in half. Place bottom half of second cake on top of the first. Spread brigadeiro and place second half of the second cake on top. Place in the refridgerater to rest (10-15 minutes max). Spread an initial thin layer of icing onto the cake. Crumbs may fall into this layer. Place in the fridge a second time, then create a final frosting layer. Garnish with sprinkles.