Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C), grease and dust a 9-inch round cake pan with flour.
- In a large bowl, sift the flour, sugar, and cocoa powder.
- In another bowl, whisk together the milk, oil, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and whisk until just combined, then fold in the baking powder.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes.
- Let the cake cool completely in the pan on a wire rack.
- For the brigadeiro, combine the sweetened condensed milk, cocoa powder, and butter in a medium saucepan over medium heat.
- Stir constantly for about 8-10 minutes until the mixture thickens and pulls away from the sides of the pan. Let it cool for 15-20 minutes.
- Once the cake is cool, slice it horizontally into two layers.
- Spread two-thirds of the brigadeiro over the bottom layer, then place the top layer back on.
- Use the remaining brigadeiro to frost the top and sides of the cake.
- Press chocolate sprinkles onto the sides and top of the cake, then let it sit for about 30 minutes before serving.
Notes
For a richer chocolate flavor, substitute ½ cup of the milk with hot coffee. Ensure the brigadeiro is slightly warm for easy spreading. Store leftovers at room temperature for up to 2 days under a cake dome, or refrigerate for up to 5 days. For a different look, replace sprinkles with chopped nuts or shredded coconut. To make clean slices, dip your knife in hot water and wipe it between cuts. Enjoy baking!