Bolo Brigadeiro Recipe
A homemade chocolate cake served with an avalanche of warm brigadeiro sauce, bananas, ice cream and whipped cream. Can also be served without ice cream and whipped cream.
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Ingredients
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Chocolate Cake
Brigadeiro Sauce (Warm Chocolate Dulce)
Toppings & Assembly
Method
Chocolate Cake
- 1
Prepare and Preheat
Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan with 1 tablespoon butter, then line the bottom with parchment and lightly flour or dust with cocoa.
- 2
Combine Dry Ingredients
In a large bowl sift (or whisk) together 1.5 cups all-purpose flour, 1 cup granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt until evenly distributed.
- 3
Combine Wet Ingredients
In a separate bowl whisk 2 large eggs with 0.75 cup whole milk, 1/3 cup vegetable oil and 1 tsp vanilla extract until homogenous.
- 4
- 5
Bake
Bake in preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate pan halfway through if your oven is uneven.
- 6
Brigadeiro Sauce (Warm Chocolate Dulce)
- 7
Start the Brigadeiro
In a medium heavy-bottomed saucepan combine 1 can sweetened condensed milk, 0.25 cup unsweetened cocoa powder and 2 tbsp unsalted butter. Whisk together off heat until smooth and no lumps remain.
- 8
Cook Gently
Place the saucepan over medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, scraping sides and bottom, for 6–9 minutes. The mixture should thicken and become glossy but remain pourable — you want a sauce that will flow over the cake, not a firm brigadeiro candy.
- 9
Enrich and Finish
Once thickened, remove from heat and stir in 3 oz chopped semisweet chocolate until melted and incorporated. If the sauce is too thick, whisk in up to 2 tbsp heavy cream to loosen to a saucy consistency. Stir in a pinch of salt and taste; adjust as needed.
- 10
Keep Warm
Transfer sauce to a small heatproof bowl kept over a pan of barely simmering water (bain-marie) or back to the still-warm saucepan on the lowest heat, stirring occasionally to maintain a pourable temperature while assembling.
Toppings & Assembly
- 11
- 12
Slice Cake
If serving family-style, leave the cake whole and pour warm brigadeiro over the center; for plated service, cut cake into 6 (or 8) wedges. Place each wedge on a dessert plate while still slightly warm.
- 13
Assemble Each Serving
Spoon a generous 3–4 tbsp (or more to taste) of warm brigadeiro over each cake wedge so it cascades down the sides. Arrange banana slices on top and around the cake. Add 2 scoops of vanilla ice cream at the side of each slice if using.
- 14
Finish
Top with a dollop (about 2 tbsp) of whipped cream if desired. Dust with 1 tsp unsweetened cocoa powder or sprinkle cocoa nibs and a light dusting of powdered sugar if using. Serve immediately while the brigadeiro and cake are warm, so ice cream melts slightly against the warm sauce.
- 15
Serving Note
This dessert can be served without ice cream and whipped cream. If preparing ahead, keep brigadeiro warm and reheat gently before pouring; fresh banana slices are best added just before serving to avoid browning.