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I have tried many times to make a cake filled with Caramel treat, but I’m not a fan because the stacked layers slide off, the caramel soaks into the cake too much etc etc. I tried this caramel Brigadeiro filling and this cake is really a winner. Easy and stable, it made the perfect cake. People are always saying that the icing is too sweet on various cakes that are often eaten. I tried this one and think this is the perfect frosting for a cake like this.

  • For the cake:
  • 1 ¾ cups cake flour
  • 1 ¾ cups sugar
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 1 cup freshly brewed strong hot coffee
  • Caramel Brigadeiro filling:
  • 1 tin condensed milk
  • 120 ml caramel treat
  • 120 ml cream (I used LL cream)
  • Whipped cream frosting:
  • 1 cup icing sugar
  • ½ cup cocao
  • 3 cups very cold whipping cream

Make the cake:
Preheat oven to 180 ºC. Spray 3 x 20 cm round baking tins.
Put flour, sugar, cocao, baking powder, baking soda and salt in a bowl and mix well.
Mix buttermilk, oil, eggs and vanilla together. Slowly add in the dry ingredients and mix on low.
Add the coffee and make sure everything is combined. The batter will be thin.
Pour into prepared tins and bake for about 30 minutes or until the centre of the cake springs back when you touch it.
Cool a few min in the tin then turn out to cool completely.

Make the filling:
Mix the filling ingredients together in a pot over low heat and cook for about 10 minutes, mixing constantly until the mixture pulls away from the sides and bottom of the pot. Pour into a bowl and cover with plastic wrap. The wrap must be in direct contact with the filling to avoid creating a skin. Allow to come to room temperature and cool in fridge. (Can be made in advance)

Make the frosting :
Sift icing sugar and cocao together. Beat the cream for 1 min. Add half the sugar and cocao mix to cream and mix well. Add the rest of the sugar and cocao mix and continue mixing until mix is thick and spreadable.

Assemble the cake by mixing the caramel filling until spreadable. I used a piping bag to pipe the filing onto each layer before stacking with next cake layer. Frost with the cream frosting (it is so smooth and easy to work with) and decorate as desired.
Everyone loved this one!!

Recipe and photos: Dalila De Barros Viljoen


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