Sunflower Chocolate Cake with Brigadeiro Frosting
Moist sunflower chocolate cake with creamy white chocolate brigadeiro frosting. An easy one-bowl Brazilian cake that’s rich, fluffy, and beautifully simple to decorate.
Equipment
- 9-inch cake pan with a center whole tube pan
- stariner for the cocoa powder
Ingredients
Chocolate Cake
- 2 eggs
- 310 g sugar about 1½ cups
- 210 ml oil ¾ cup + 2 tablespoons
- 55 g Dutch-processed cocoa powder sifted about ½ cup
- 320 ml boiling water 1⅓ cups
- 270 g all-purpose flour about 2 cups
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- butter, flour and pinch of cocoa to grease the cake pan
White Chocolate Brigadeiro Frosting
- 1 can condensed milk 300 ml/10oz
- 150 ml whipping cream ⅔ cup
- 100 g white chocolate 3.5 oz
- 1 tablespoon butter
Optional Decoration
- Yellow food coloring
- Chocolate sprinkles jimmies
Instructions
Chocolate Cake
- Preheat your oven to 350°F (180°C). Grease your cake pan with butter, then dust with flour and a light sprinkle of cocoa powder to prevent any white residue on the cake.butter, flour and pinch of cocoa
- Whisk the eggs in a large bowl until lightly frothy. Add the sugar and oil, then sift in the cocoa powder and mix until smooth.2 eggs, 310 g sugar, 210 ml oil, 55 g Dutch-processed cocoa powder sifted
- Pour in the boiling water and add the vanilla, then mix until smooth.320 ml boiling water, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, and salt, then gently mix just until combined.270 g all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Pour the batter into your prepared pan and bake until set and a toothpick comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to cool completely before frosting.
White Chocolate Brigadeiro Frosting
- In a saucepan, combine the condensed milk, white chocolate, butter, and cream. Cook over medium heat, stirring constantly, until the mixture thickens and turns smooth and glossy.1 can condensed milk, 150 ml whipping cream, 100 g white chocolate, 1 tablespoon butter
- You’ll know it’s ready when you can see the bottom of the pan as you stir, and the mixture slowly parts as your spoon moves through it.
- Remove from heat and continue stirring as it cools slightly. Add food coloring, if using.
Decorate
- Pour the brigadeiro over the cooled cake using a spoon, just like shown in the video. (It is important that it is still warm)Yellow food coloring
- Finish with chocolate sprinkles in the center.Chocolate sprinkles
Notes
Notes
- Mix just until combined—overmixing can lead to a dense cake.
- The batter will be very liquid, which gives the cake its soft, moist texture.
- Dusting the pan with cocoa a pinch of cocoa together with flour helps avoid a white coating on the outside.
- Add food coloring gradually and use highly pigmented colors to avoid altering flavor.
- The frosting should be thick enough to hold its shape but still pourable.
- Best served at room temperature for a soft, glossy finish.
- Please note calories provided are only and estimate.
Nutrition
Calories: 549kcal | Carbohydrates: 69g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 322mg | Potassium: 263mg | Fiber: 2g | Sugar: 49g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg
