Description
A spectacular celebration cake featuring rich chocolate sponge layers, creamy Ninho filling, Nutella ribbons, cascading dark and white chocolate drips, brigadeiros, and fresh strawberries.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 1¼ cups whole milk
- 1 tsp vanilla extract
- 1 cup hot water
- 2 cans sweetened condensed milk
- 2 tbsp unsalted butter
- 1 cup powdered milk (Leite Ninho)
- 1 cup heavy cream
- 1½ cups chocolate hazelnut spread
- 200 g dark chocolate, chopped
- ¾ cup heavy cream
- 200 g white chocolate, chopped
- ½ cup heavy cream
- 1 can sweetened condensed milk
- 1 tbsp unsalted butter
- 2 tbsp cocoa powder
- Chocolate sprinkles
- 10 fresh strawberries
- Extra chocolate shavings
- Extra chocolate hazelnut spread for garnish
Instructions
- Preheat the oven to 350°F (180°C) and prepare three 8-inch cake pans.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, oil, milk, and vanilla extract and mix until smooth.
- Slowly add the hot water and whisk until fully combined.
- Divide the batter among the pans and bake for 28 to 32 minutes.
- Cool the cake layers completely.
- For the Ninho cream, cook the condensed milk and butter over medium-low heat until slightly thickened.
- Whisk in the powdered milk until smooth, remove from heat, and stir in the heavy cream.
- Allow the filling to cool completely.
- For the brigadeiros, cook the condensed milk, butter, and cocoa powder until thickened and pulling away from the pan.
- Cool, roll into balls, and coat with chocolate sprinkles.
- Prepare the dark chocolate drip by pouring hot cream over dark chocolate and stirring until glossy.
- Prepare the white chocolate drip the same way using white chocolate and cream.
- Place one cake layer on a serving platter and spread half of the Ninho cream over the top.
- Add a generous layer of chocolate hazelnut spread.
- Repeat with the second cake layer and remaining filling.
- Top with the final cake layer.
- Spread a thin layer of Ninho cream over the top.
- Alternate dark and white chocolate drips around the edges and drizzle additional chocolate over the top.
- Decorate with brigadeiros, strawberries, chocolate shavings, and dollops of chocolate hazelnut spread.
- Refrigerate for at least 1 hour before serving.
Notes
Allow all fillings and drips to cool slightly before assembly for cleaner layers and a dramatic volcano effect. Chilling before serving helps the cake slice beautifully.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Brazilian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 690
- Sugar: 58g
- Sodium: 260mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 95mg