Bolo Brigadeiro Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with 1 tablespoon butter, then line the bottom with parchment paper and lightly flour or grease the sides.

Dry ingredients

In a large bowl, sift together 1.75 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking powder, 1 teaspoon baking soda and 0.75 teaspoon salt. Whisk to combine and break any lumps of cocoa.

Wet ingredients

In a separate bowl or large measuring cup, whisk 2 large eggs until combined. Add 1 cup whole milk, 1/2 cup neutral oil and 1 teaspoon vanilla extract; whisk until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir just until incorporated. Slowly add 3/4 cup hot water or hot brewed coffee while stirring — the batter will be thin. Scrape the bowl and mix gently until smooth, but do not overmix.

Bake

Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter). Rotate halfway through baking for even color if your oven is uneven.

Cool

Remove cake from oven and allow to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, remove parchment, then invert right-side-up and let cool another 20 minutes. The cake is best served slightly warm for the brigadeiro to soak in, but can be assembled warm or at room temperature.

Combine ingredients

In a medium, heavy-bottomed saucepan, combine 1 can (14 oz) sweetened condensed milk, 1/4 cup unsweetened cocoa powder, 2 tablespoons unsalted butter and 2 tablespoons heavy cream. Whisk until mostly smooth, breaking up any cocoa lumps.

Cook

Place the pan over low to medium-low heat. Stir constantly with a silicone spatula or wooden spoon, scraping the bottom and sides, to prevent scorching. Continue for 6–10 minutes until the mixture thickens to a pourable but noticeably viscous sauce — it should coat the back of a spoon. Remove from heat and stir in 1/8 teaspoon sea salt to balance sweetness.

Keep warm

If not using immediately, keep the brigadeiro warm by placing the saucepan over the lowest burner setting or transfer to a heatproof bowl set over a pan of warm (not simmering) water. Stir occasionally. For a thicker, fudgier texture (for rolling), cook longer; for a sauce-like pour, stop earlier.

Prep bananas

Peel 2 ripe bananas and slice them on the diagonal into 1/4-inch (6 mm) slices. If you prefer, lightly sauté the slices in 1 tablespoon butter over medium heat for 1–2 minutes per side until golden and slightly caramelized — this adds flavor but is optional.

Plate

Place a warm slice (or wedge) of the chocolate cake on each plate. Spoon a generous ladle (about 1/3 to 1/2 cup) of the warm brigadeiro sauce over the top so it cascades down the sides. Arrange banana slices alongside and/or on top.

Add ice cream and whipped cream (optional)

Top each plated cake with 1–2 scoops of vanilla ice cream and 1/4 cup whipped cream, if using. The contrast of warm sauce and cold ice cream is traditional and recommended, but you may omit the ice cream and/or whipped cream for a dairy-light serving.

Garnish and serve

Finish with a dusting of cocoa powder or a sprinkle of chocolate shavings and optional toasted chopped nuts. Serve immediately while the sauce is warm. Provide extra brigadeiro on the side if desired.