How to Make Brigadeiro
In a medium bowl, add the chopped chocolate and set it aside. In a medium saucepan over medium heat, whisk the condensed milk and the egg yolks until combined.
Gently heat the mixture to just below the boiling point (170-175F), do not boil, or the egg will curdle.
Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool.
Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment. Add the butter, turn the mixer to medium speed, and beat until creamy and smooth.
Frost the quick chocolate cake as desired. Enjoy!
Related Recipes:
- The Best Chocolate Cake
- Double Chocolate Cupcakes
- Chocolate Cake with Mocha Frosting
- Chocolate Banana Bread
- Chocolate Muffins
- Double Chocolate Biscotti
📖 Recipe
Easy Nesquick Chocolate Cake
Tools
Ingredients
For the Nesquick Chocolate Cake:
- 2 cups (250) all-purpose flour sifted
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar
- 150 g (1 cup) Nesquick Chocolate Powder leveled off with the back of a knife
- 15 ml (1 tablespoon) pure vanilla extract
- 1 tablespoon baking powder , aluminum-free
- 3 large eggs , room temperature
- 1 cup avocado oil or any neutral-flavored oil
- 1 cup water or milk , warm
Chocolate Glazed:
- 1 (14oz) condensed milk
- 200 g light cream or heavy cream
- 3 tablespoons 100 % unsweetened cocoa powder or Nesquick Chocolate powder
- 1 tablespoon unsalted butter
Instructions
For the Brigadeiro Sauce:
- In a saucepan over medium-low heat, combine the condensed milk, light cream, cocoa powder, and the unsalted butter, and cook, stirring continuously, until it thickens a bit and the sauce releases from the pan about 6 to 10 minutes.
For the Nesquick Chocolate Cake:
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan or spray with Baking Spray with flour. Whisk together the flour, Nesquik chocolate powder, and baking powder in a medium bowl. Set aside.
- In a large bowl, whisk the eggs, avocado oil, vanilla, and sugars until well combined, about 2 minutes. Pour the warm water and whisk until just combined.
- Scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients and whisk until well combined. Pour batter into the prepared baking pan.
- Bake the Nesquick Chocolate Cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. As soon as the cake is ready, remove it from the oven, pour the Brigadeiro Sauce on top, and spread it evenly. Allow the glaze to set up on the cake.
Notes
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the Nesquick Chocolate Cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
- This Nesquick Chocolate Cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), two 9-inch round cakes (30 and 35 minutes), or a 13" x 18" half sheet pan cake ( 20 and 25 minutes)
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
This delightful treat is a simple but delicious chocolate cake made from Nesquick Chocolate powder. Serve warm or room temperature with plenty of brigadeiro or ice cream for the perfect chocolate treat.🎂
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How to Make Nesquick Chocolate Cake
Note: The full instructions are provided in the recipe card below.
In a saucepan over medium-low heat, combine the condensed milk, light cream, cocoa powder, and unsalted butter, and cook, stirring continuously, until it thickens and the sauce releases from the pan, about 6 to 10 minutes.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9" x 13" pan or spray with Baking Spray with flour.
Whisk together the sifted flour, Nesquik chocolate powder, and baking powder in a medium bowl. Set aside. Whisk the eggs, avocado oil, vanilla, and sugars in a large bowl until well combined, about 2 minutes.
Pour the warm water and whisk until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients and whisk until well combined.
Pour batter into the prepared baking pan. Bake Nesquick Chocolate Cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
When the cake is ready, remove it from the oven, pour the hot Brigadeiro Sauce on top, and spread it evenly. Allow the sauce to set up on the Nesquick chocolate cake.
How to Make Brigadeiro
In a medium bowl, add the chopped chocolate and set it aside. In a medium saucepan over medium heat, whisk the condensed milk and the egg yolks until combined.
Gently heat the mixture to just below the boiling point (170-175F), do not boil, or the egg will curdle.
Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool.
Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment. Add the butter, turn the mixer to medium speed, and beat until creamy and smooth.
Frost the quick chocolate cake as desired. Enjoy!
Related Recipes:
- The Best Chocolate Cake
- Double Chocolate Cupcakes
- Chocolate Cake with Mocha Frosting
- Chocolate Banana Bread
- Chocolate Muffins
- Double Chocolate Biscotti
📖 Recipe
Easy Nesquick Chocolate Cake
Tools
Ingredients
For the Nesquick Chocolate Cake:
- 2 cups (250) all-purpose flour sifted
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar
- 150 g (1 cup) Nesquick Chocolate Powder leveled off with the back of a knife
- 15 ml (1 tablespoon) pure vanilla extract
- 1 tablespoon baking powder , aluminum-free
- 3 large eggs , room temperature
- 1 cup avocado oil or any neutral-flavored oil
- 1 cup water or milk , warm
Chocolate Glazed:
- 1 (14oz) condensed milk
- 200 g light cream or heavy cream
- 3 tablespoons 100 % unsweetened cocoa powder or Nesquick Chocolate powder
- 1 tablespoon unsalted butter
Instructions
For the Brigadeiro Sauce:
- In a saucepan over medium-low heat, combine the condensed milk, light cream, cocoa powder, and the unsalted butter, and cook, stirring continuously, until it thickens a bit and the sauce releases from the pan about 6 to 10 minutes.
For the Nesquick Chocolate Cake:
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan or spray with Baking Spray with flour. Whisk together the flour, Nesquik chocolate powder, and baking powder in a medium bowl. Set aside.
- In a large bowl, whisk the eggs, avocado oil, vanilla, and sugars until well combined, about 2 minutes. Pour the warm water and whisk until just combined.
- Scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients and whisk until well combined. Pour batter into the prepared baking pan.
- Bake the Nesquick Chocolate Cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. As soon as the cake is ready, remove it from the oven, pour the Brigadeiro Sauce on top, and spread it evenly. Allow the glaze to set up on the cake.
Notes
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the Nesquick Chocolate Cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
- This Nesquick Chocolate Cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), two 9-inch round cakes (30 and 35 minutes), or a 13" x 18" half sheet pan cake ( 20 and 25 minutes)
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.