Brazilian Brigadeiro Chocolate Cake

For the cake layers line two 18cm/6inch cake forms with parchment paper and preheat the oven to 180 degrees Celsius. Chop the chocolate and melt on low heat or in the microwave. Add the water and heavy cream and stir, set aside.

Beat the eggs and brown sugar in a large bowl for a few minutes until lighter in color and thicker in consistency. Add the oil and chocolate mix and stir until combined. Then add all the remaining ingredients, only mix until combined. Pour evenly into the prepared cake pans and bake for about 45-50min, an inserted toothpick should come out clean. Cool completely and release from cake forms. Wrap tightly and chill until further use.

The filling and frosting are prepared the same way, however, I recommend preparing them separately as otherwise it takes to long. Put the three ingredients in a large pot or even frying pan. Bring to a boil while stirring, lower the heat and let it simmer until it has the consistency of a custard while stirring in between. The first batch took me about half an hour as my pot was pretty small. As a rule of thumb, you are looking at reducing it in about half in volume. Once done, transfer to a bowl, cover and chill for a few hours or overnight. When you do it a second time for the frosting, keep about two tablespoons in the pot, transfer the rest, cover and chill. The part in the pot should simmer for about one to two minutes longer. We will make brigadeiros (the round balls covered in chocolate shavings) from this. Once done, transfer to a small bowl and also chill. Once firm, take out the small bowl, rub your hands in oil and then make small balls the size of walnuts. Cover these in chocolate shavings. These are the famous brigadeiros. We will decorate with them. Chill unter further use.

When assembling, first cut off the domes of the cake layers, then cut in half so that you have four cake layers total. Place the first cake layer on a plate, smear one third of the filling on top, repeat with the second and third layer. Place the fourth layer upside down on top so that you have a straight and even cake. If a bit of the filling came out on the sides or you have a bit of the filling left, smear on the sides of the cake. Chill for an hour or overnight. Then frost the cake. Transfer about three tablespoons of the frosting into a piping bag before you start. Frost the cake with the rest. Once done, cover the sides of the cake with chocolate shavings. Pipe stars all around on the top of the cake with your saved frosting, place the brigadeiros in between (see pictures). Fill the middle of the cake top with chocolate shavings as well. This cake will keep for a few days if chilled and can be frozen.