Decadent Chocolate Brigadeiro Cake in a Cup

by

Decadent Chocolate Brigadeiro Cake in a Cup (Bolo de Pote Brigadeiro Gourmet) – The Ultimate Brazilian Dessert Sensation

Introduction (in golden yellow)

Welcome to the most irresistible Brazilian street-food-turned-gourmet dessert: the Bolo de Pote de Brigadeiro (Brigadeiro Cake in a Jar/Cup). These little transparent pots of pure happiness are taking over Brazil, Dubai, and Instagram feeds worldwide. Layers of moist chocolate cake, creamy brigadeiro filling, white brigadeiro (beijinho), more chocolate cake, and a glossy brigadeiro de colher (spoon brigadeiro) topped with chocolate sprinkles – every spoonful is an explosion of texture and flavor.
This is not just a dessert; it’s a business in a cup, a party favor, a midnight craving cure, and the reason people queue for hours at small home bakeries in São Paulo. Today I give you the big, generous, sell-like-crazy recipe for 30–35 medium cups (180–200 ml each), perfect for home parties or starting your own “bolo no pote” side hustle.

History of Brigadeiro & Bolo no Pote (in deep red)

The iconic Brazilian brigadeiro was created in 1940s Rio de Janeiro during the presidential campaign of Brigadier Eduardo Gomes. Women rolled chocolate balls and chanted “Vote no Brigadeiro que é bonito e solteiro!” (Vote for the Brigadier, he’s handsome and single!). He lost the election, but Brazil won the sweetest treat in history.
In the early 2000s, clever home bakers in São Paulo and Minas Gerais started recycling glass jars and selling layered cakes inside them during economic crisis – affordable luxury. By 2015, “Bolo no Pote” became a phenomenon: transparent plastic cups showing off colorful layers, perfect for delivery and long shelf life (up to 7 days refrigerated). Today it’s a multi-million-real industry.

Benefits of This Dessert (in emerald green)

Extremely high profit margin (cost ≈ 1/3 of selling price)

5–7 days refrigerated shelf life

No oven needed for brigadeiro layers

Customizable for birthdays, weddings, corporate gifts

Portion-controlled indulgence

Travels perfectly (great for delivery businesses)

Uses basic pantry ingredients

Ingredients (for 30–35 cups of 200 ml) (in royal blue)

Chocolate Cake Layer (super moist)

  • 6 large eggs
  • 1½ cups (300 g) granulated sugar
  • 1 cup (240 ml) whole milk
  • ¾ cup (180 ml) vegetable oil
  • 2 cups (240 g) all-purpose flour
  • 1 cup (100 g) unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) boiling water

Classic Brigadeiro Filling (dark layer)

  • 4 cans (395 g each) sweetened condensed milk (1.58 kg total)
  • 8 tablespoons (80 g) unsweetened cocoa powder
  • 4 tablespoons (60 g) unsalted butter
  • ½ teaspoon salt
  • 400 ml heavy cream (for creamier texture)

White Brigadeiro “Beijinho” Layer

  • 2 cans (395 g each) sweetened condensed milk
  • 200 g grated dry coconut (desiccated)
  • 2 tablespoons unsalted butter
  • 200 ml heavy cream

Brigadeiro de Colher (Spoon Brigadeiro – glossy top)

  • 3 cans (395 g each) sweetened condensed milk
  • 6 tablespoons (60 g) unsweetened cocoa powder
  • 3 tablespoons unsalted butter
  • 300 ml heavy cream (makes it silky and shiny)

Decoration

  • 500 g chocolate sprinkles (the Brazilian “chocolate granulado” type)
  • Optional: white chocolate shavings, gold sprinkles, Oreo crumbs

Step-by-Step Method (in purple)

1. Bake the Chocolate Cake (Day 1 – can be done in advance)

  1. Preheat oven to 180 °C (350 °F). Grease and line two 25×35 cm (10×14 inch) baking trays.
  2. Beat eggs + sugar for 5 minutes until pale and fluffy.
  3. Add milk + oil, mix gently.
  4. Sift in flour, cocoa, baking powder, soda, salt → fold gently.
  5. Add boiling water last → batter will be very liquid, that’s correct!
  6. Divide between trays, bake 20–25 minutes (toothpick should come out clean).
  7. Cool completely, then crumble the entire cake with your hands into fine crumbs. Yes, you want CRUMBS, not slices – this creates the perfect fudgy texture when mixed with brigadeiro later.

2. Cook the Classic Dark Brigadeiro Filling

  1. In a large heavy-bottom pot, mix condensed milk, cocoa, butter, salt.
  2. Cook over medium heat, stirring constantly with a silicone spatula (20–25 min).
  3. When it thickens and you can see the bottom of the pan for 3 seconds → add heavy cream.
  4. Cook 5 more minutes until glossy and thick but still spreadable.
  5. Transfer to a bowl, cover with plastic wrap touching the surface, cool completely.

3. Cook the White Beijinho Brigadeiro

  1. Same method: condensed milk + butter + coconut + heavy cream.
  2. Cook until it leaves the bottom of the pan (about 15–18 min).
  3. It will be lighter in color and smell like coconut heaven.

4. Cook the Glossy Spoon Brigadeiro (Top Layer)

  1. Same ingredients as classic but with more cream for silky, shiny texture.
  2. Cook only until it thickens but still flows slowly (like Nutella consistency).
  3. This one must stay softer.

5. Assembly – The Magic Formation (in pink)

You will need clean 200 ml transparent plastic cups with lids.

Layer order (from bottom to top):

  1. Chocolate cake crumbs (press lightly) – 2–3 tablespoons
  2. Classic dark brigadeiro (warm or room temp) – 2 tablespoons
  3. More chocolate cake crumbs
  4. White beijinho brigadeiro – 2 tablespoons
  5. More chocolate cake crumbs (press gently)
  6. Glossy spoon brigadeiro – generous 3–4 tablespoons (fill almost to the rim)
  7. Chocolate sprinkles on top (press lightly so they stick)

Pro tip: Use piping bags (or ziplock with corner cut) for perfect, clean layers – this is what makes customers go “WOW”.

Packaging & Shelf Life (in orange)

  • Close with tight-fitting lids.
  • Add cute ribbon + label if selling.
  • Refrigerate up to 7 days.
  • Freeze up to 60 days (thaw in fridge overnight).

Nutrition Facts (per 200 ml cup – approximate)

  • Calories: 520–580 kcal
  • Carbs: 68 g
  • Fat: 28 g
  • Protein: 9 g
  • Sugar: 54 g (yes, it’s a treat, not a salad)

Final Conclusion (in bright red)

This Bolo de Pote Brigadeiro is more than a dessert – it’s joy in a cup, childhood memories, celebration, comfort, and (for thousands of Brazilian women) a real source of income. One bite and you understand why people say “Brigadeiro não é só doce, é sentimento” (Brigadeiro isn’t just candy, it’s a feeling).

To All Dessert Lovers (in hot pink)

If you make this recipe, tag your photos with #BoloNoPoteGrok – I want to see your beautiful layers! Sell them, gift them, devour them at 2 a.m., but whatever you do… never share the last cup. Some things are too precious. 😏🍫

Leave a Comment