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Decadent Chocolate Biscuit Cream Cake: A Layered Delight

Sophia
A rich chocolate cake layered with vanilla cream and chocolate brigadeiro, topped with crunchy biscuits and glossy ganache for a symphony of textures and flavors.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 5 hours 20 minutes
Course Featured
Cuisine Brazilian
Servings 12 servings
Calories 450 kcal

Ingredients
  

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • 500 ml milk
  • 1 can sweetened condensed milk 395 g
  • 3 egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can sweetened condensed milk
  • 2 tbsp cocoa powder
  • 1 tbsp butter
  • 250 g milk chocolate chopped
  • 150 ml heavy cream
  • 200 g chocolate biscuits like Leibniz
  • Biscuit crumbs for decoration
  • Extra melted milk chocolate for drizzling

Instructions
 

  • Preheat oven to 180°C (350°F). Grease and line two 8-inch round pans.
  • Beat eggs and sugar until light and fluffy (about 3 minutes).
  • Add oil and milk, mixing until combined.
  • Sift in flour and cocoa powder, folding gently.
  • Fold in baking powder. Divide batter evenly between pans.
  • Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
  • Dissolve cornstarch in 3 tbsp of milk.
  • In a saucepan, combine all vanilla cream ingredients. Cook over medium heat, stirring constantly, until thick (about 10 minutes). Cover with plastic wrap touching the surface to prevent a skin. Cool completely.
  • Combine brigadeiro ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened (about 15 minutes). Cool before use.
  • Heat cream until steaming (do not boil). Pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Cool slightly.
  • Place one cake layer on a serving plate. Spread brigadeiro evenly.
  • Arrange a single layer of chocolate biscuits over the brigadeiro.
  • Spread cooled vanilla cream over biscuits.
  • Place the second cake layer on top.
  • Press biscuit crumbs gently around the sides and top.
  • Pour melted chocolate in a zigzag pattern for decoration.

Notes

Ensure all layers are cooled before assembly to prevent melting.
For best texture, chill assembled cake for 1-2 hours before serving.