Domino Cake - Bolo Dominó





For the last 15 years, my mother-in-law had made the same cake every year for my husband’s birthday: Domino Cake. Last weekend, this special data has arrived and I felt the obligation to continue this tradition. After finish it and tasted it, I could understand his desire for the same cake all these years. The combination of the chocolatey and creamy layers, resulted from the chocolate mousse, brigadeiro and chantilly, is magnificent. Besides I liked very much its colors. The contrast between the black and white layers is beautiful. 

Domino Cake consists of 9 layers: chocolate sponge cake, chocolate brigadeiro, chocolate mousse, chocolate brigadeiro, chocolate sponge cake, chocolate Chantilly, white sponge cake, white brigadeiro, white Chantilly and white sponge cake. Everything covered with a lot rich chocolate brigadeiro.




You will need 2 days to prepare everything. On the first day, make the cakes discs and the chocolate mousse. Make the mousse on the same pan that you made the cakes to get the same shape. I make 4 discs because I’m crazy about tall cakes, but you can use just two discs if you want a shorter cake. On the second day, make the filling, the brigadeiros, the Chantilly and finally the decoration of the cake.

It was a lot a work, but every minute spend on this cake was worth, especially when I saw his happy face in each bite. After all, baking is all about making people happy.




Domino Cake

Sponge Cake
(makes 1 disc)

4 large eggs
4 tablespoons sugar
4 tablespoon cake flour

Preheat the oven to 350 degrees F. With an electric mixer fitted with a wire whip, beat the eggs and the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes.  Sift the flour into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, and then gently flip it out onto a large sheet of parchment paper. Let cool completely. To make the chocolate sponge cake add 1 tablespoon of unsweetened cocoa powder to the sponge cake recipe.

Chantilly Cream

1 cup heavy cream, cold
2 tablespoons powdered sugar

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip. To make the chocolate Chantilly add one tablespoon of cocoa powder to a half of the Chantilly recipe.


Chocolate Mousse

200g chocolate (I used Callebaut Belgian Chocolate, Dark Chocolate Semi - Sweet, 54.5% Cocoa)
3 eggs
12g unflavored gelatin + 1/4 cup hot water to soak
1 can table cream or 7,6 Oz heavy cream
½ cup powdered sugar, sifted

Melt the chocolate in a water bath; add the powdered sugar.  In a small bowl, sprinkle the gelatin over the hot water, stir and let soften until opaque, about 3 minutes. Add to chocolate mixture.
With an electric mixer fitted with a wire whip, beat the eggs yolks on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and double in volume.

In a saucepan over medium heat, stirring the chocolate mixture and egg yolks until boiling. Pour the mixture in a bowl and leave aside to cool. When the mixture is at room temperature, add table cream and mix until combine. Place in the same cake pan that you prepared the sponge cakes. Refrigerate until set, at least 4 hours or up to overnight. 


Chocolate Brigadeiro

2 cans sweetened condensed milk
1 tablespoon unsalted butter
100g chocolate (I used Callebaut Belgian Chocolate, Dark Chocolate Semi - Sweet, 54.5% Cocoa)
2 tablespoon of unsweetened cocoa powder
1 can table cream 

Pour the condensed milk into a medium saucepan and place over low heat.
Add the chocolates and butter. Stir the mixture until it starts to show the bottom of the pan while you scrape it with a spoon. The mixture should be thick enough to show the bottom of the pan for a few seconds before the mixture back again. Transfer to a greased bowl. When the Brigadeiro mixture is at room temperature, add the table cream and mix until combine. Place it in the fridge until the decoration. 


White Brigadeiro

1 can sweetened condensed milk
4 egg yolks
1 can table cream 

Pour the condensed milk into a medium saucepan and place over medium heat
Add the egg yolks and keep stirring the mixture until it starts to show the bottom of the pan when you scrape it with a spoon. The mixture should be thick enough to show the bottom the pan for a couple of seconds before the mixture back again.
Pour the mixture in a greased bowl and leave aside to cool. When the Brigadeiro mixture is at room temperature, add the table cream and mix until combine. Place it in the fridge until decoration.