Brigadeiro Macaron Cake

Hello friends! Today I am showing you how to make a Brigadeiro Macaron Cake, filled with actual cake and also brigadeiro! I made this for my sister’s birthday a few weeks ago, she loves brigadeiro, and so do I.

Brigadeiro is wonderful because it is shelf stable for a couple of days, so this cake doesn’t even need refrigeration if staying in a cool place (ie, not under the direct sunlight obviously).

Plus, brigadeiro is one of the most delicious things in the world. Brigadeiro is essentially a fudge made out of sweetened condensed milk, butter, and flavoring (chocolate in today’s case).

Ingredients:

Chocolate Macaron Shells

• 100 grams egg whites
• 100 grams white granulated sugar
• 105 grams almond flour
• 75 grams powdered sugar
• 14 grams cocoa powder

Chocolate Cake

• 1 1/2 cups all-purpose flour 183 grams
• 1/3 cup unsweetened cocoa powder 39 grams
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 cup unsalted butter room temperature 113 grams
• 1 cups sugar 200 grams
• 2 eggs
• 2 tsp vanilla extract
• 2/3 cup milk 157 ml
• 2/3 cup hot brewed coffee read notes* 157 ml

Brigadeiro

• 2- 14 oz. Sweetened Condensed Milk 792 grams
• 1/4 cup chocolate chips* or chopped chocolate or chocolate powder
• 1 tbsp butter plus more for rolling
• 1/3 cup sprinkles