Molhadinho prestige cake.

Chocolate Cake with Coconut “Soft Kiss” Filling and Creamy Brigadeiro Frosting

This rich chocolate cake is layered with a luscious coconut “soft kiss” filling and topped with a creamy brigadeiro chocolate frosting. Perfect for celebrations or whenever you crave a decadent dessert.

Cake Batter

Ingredients

• 4 eggs
• 1/2 cup vegetable oil
• 1 cup milk
• 1 cup sugar
• 1/2 cup cocoa powder (I used 50% cocoa)
• 2 cups all-purpose wheat flour
• 1 tablespoon baking powder

Instructions

1. Blend the wet ingredients
   Add the eggs, milk, sugar, oil, and cocoa powder to a blender. Blend for about 1 minute, until smooth and well combined.

2. Incorporate the flour
   Pour the blended mixture into a mixing bowl. Add the sifted wheat flour and gently mix with a spatula or whisk until the batter is smooth and no dry flour remains.

   

3. Add the baking powder
   Sprinkle in the baking powder and fold it in gently until fully incorporated. Do not overmix.

4. Prepare the pan
   Grease a medium-sized baking pan and dust it with cocoa powder to prevent sticking.

5. Bake
   Pour the batter into the prepared pan. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool completely
   Remove the cake from the oven and allow it to cool completely before slicing and assembling.

“Soft Kiss” Coconut Filling

Ingredients

• 2 cans sweetened condensed milk
• 1/2 carton cream (about half a box of table cream or heavy cream)
• 100 g desiccated coconut (I used coconut flakes)
• 1 tablespoon margarine

Instructions

1. Cook the filling
   In a saucepan, combine the margarine, condensed milk, and desiccated coconut.

2. Stir until thickened
   Cook over medium-low heat, stirring constantly, until the mixture thickens and starts to pull away from the bottom of the pan.

3. Add the cream
   Turn off the heat. Add half the carton of cream and mix well until smooth and creamy.

4. Cool
   Let the coconut filling cool completely before using it to fill the cake.

Creamy Brigadeiro Frosting

Ingredients

• 1 can or box of sweetened condensed milk
• 1 tablespoon margarine
• 3 tablespoons cocoa powder (I used 50% cocoa)
• Cream (to finish, amount to taste; enough to make it creamy)

Instructions

1. Cook the brigadeiro base
   In a saucepan, add the condensed milk, margarine, and cocoa powder.

2. Stir until it thickens
   Cook over medium-low heat, stirring constantly, until the mixture thickens and starts to come away from the bottom of the pan (brigadeiro consistency).

3. Make it creamy
   Turn off the heat. Add cream (or table cream) and mix until smooth and creamy, with a pourable but thick consistency.

4. Cool slightly
   Let the frosting cool to room temperature before pouring over the cake.

Assembling the Cake

1. Slice the cake
   Once the cake is completely cool, carefully cut it in half horizontally to create two layers.

2. Moisten (optional but recommended)
   If desired, lightly brush or drizzle the bottom layer with a simple syrup (water and sugar mixture) or milk to keep the cake moist.

3. Add the coconut filling
   Spread all of the cooled “soft kiss” coconut filling evenly over the bottom layer of the cake.

4. Top with the second layer
   Place the second half of the cake on top, pressing gently to level it.

5. Cover with brigadeiro frosting
   Pour the creamy brigadeiro frosting over the top of the cake, letting it drip slightly down the sides.

6. Chill
   Refrigerate the cake for at least 4 hours, or preferably overnight, to set the filling and frosting and enhance the flavor and texture.

Enjoy your chocolate cake with coconut “soft kiss” filling and creamy brigadeiro frosting chilled, straight from the fridge.