This Nesquik Chocolate Cake with Brigadeiro is a chocolate lover's dream!

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Made with Nesquik chocolate powder, it's irresistibly rich, moist, and easy to make.

Serve it warm or at room temperature, topped with velvety brigadeiro sauce or a scoop of ice cream.

Perfect for family gatherings, birthdays, or whenever you need a sweet chocolate fix! 🎂

Ingredients You'll Need

All-Purpose Flour: Provides structure and a tender crumb.
Granulated Sugar: Sweetens the cake while contributing to its moisture and tenderness.
Light Brown Sugar: Adds a deeper sweetness and slight caramel undertone while keeping the cake moist.
Nesquik Chocolate Powder: The main source of chocolate flavor, giving the cake a sweet, cocoa-rich taste.
Vanilla Extract: Enhances the chocolate flavor.
Baking Powder (aluminum-free): Helps the cake rise and stay fluffy.
Large Eggs: Provide structure and moisture and help bind the ingredients together.
Avocado Oil: Adds moisture and keeps the cake soft without overpowering the chocolate flavor.
Water: Helps dissolve the cocoa powder and creates a moist cake texture.It can be substituted with milk or leftover coffee for added depth of flavor.
Sweetened Condensed Milk: Provides sweetness and a creamy base for the glaze.
Heavy Cream: Adds richness and a smooth, velvety consistency.
Unsweetened 100% Natural Cocoa Powder (Hershey's brand): Provides a rich, bold chocolate flavor.Use 50% cocoa powder for a milder taste, or substitute with Nesquik Chocolate Powder.
Unsalted Butter: Adds a glossy finish and richness while helping to thicken the glaze.

See the recipe card for quantities.

How to Make Nesquik Chocolate Cake

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 350°F (175°C). Butter a 9x13-inch pan and dust with cocoa powder or flour.
Whisk together the flour, Nesquik chocolate powder, and baking powder.
In a large bowl, whisk eggs, avocado oil, vanilla, and sugars. Add warm water and mix.
Add dry ingredients and whisk until smooth. Pour into the prepared pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Pour the Brigadeiro sauce over the warm cake and spread evenly.
Combine sweetened condensed milk, cream, unsalted butter, and sifted cocoa powder in a saucepan.
Cook over medium heat, stirring constantly, until thickened and a spoon leaves a trail.
Remove from the heat and pour over the cake.

Storage: Store the cooled Chocolate Cake in an airtight container at room temperature for up to 3 days.
Make Ahead: The cake can be made a day in advance. Prepare the cake and brigadeiro sauce separately. Store the cake, covered, at room temperature, and the sauce in the fridge. Gently reheat the sauce before spreading it over the cake.
Freezing: Freeze the fully cooled cake (without the sauce) by wrapping it tightly in plastic wrap, followed by aluminum foil. Store for up to 3 months. Thaw overnight in the refrigerator before topping with freshly made brigadeiro sauce.

Camila's Tips & Variations

Use Quality Cocoa: For a richer chocolate flavor, use unsweetened 100% natural cocoa powder (like Hershey's). If you prefer a milder chocolate taste, 50% cocoa powder or Nesquik Chocolate Powder works great too.
Sift the Cocoa Powder: Always sift cocoa powder to avoid lumps and ensure a silky batter and glaze.
Oil Alternatives: Avocado oil keeps the cake moist, but you can use any neutral oil, like vegetable or canola oil. Melted butter works too for a slightly richer texture.
Extra Moist Cake: Swap water for whole milk or leftover coffee for a deeper chocolate flavor.
Brigadeiro Texture: Cook the brigadeiro sauce just until it leaves a trail when you run a spoon through it-overcooking can make it too thick.
Toppings: Try adding chocolate sprinkles or chopped nuts over the brigadeiro for extra texture.