Instructions:
Batter:
First, preheat the oven to 356°F (180°C) and prepare a baking pan by greasing it with butter and dusting it with flour.
Next, in a bowl, beat the eggs with the sugar until the mixture is light and fluffy. Then, add the oil and milk, mixing well.
Gradually incorporate the cocoa powder and sifted flour, stirring gently until the batter is smooth and uniform.
Finally, add the baking powder and stir gently. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool.
Brigadeiro:
Start by placing the sweetened condensed milk, butter, and cocoa powder in a saucepan.
Cook over medium heat, stirring constantly, until the mixture starts to pull away from the bottom of the pan, reaching the brigadeiro consistency. Now, turn off the heat and mix in the heavy cream, making the frosting smooth and creamy.
Assembly:
Once the cake is cool, remove it from the pan and cut it in half. Moisten both halves with milk to ensure they are nice and moist.
Next, spread part of the brigadeiro as a filling and place the other half of the cake on top. Use the remaining brigadeiro to cover the entire cake and finish by decorating with chocolate sprinkles as desired.
Finally, refrigerate the cake for at least 2 hours before serving to allow it to firm up and enhance the flavor.
Tips:
To elevate the recipe, you can add chocolate shavings or strawberry slices between the filling layers, adding freshness and balancing the sweetness. Another tip is to sprinkle some cocoa powder over the brigadeiro before adding the sprinkles, creating a delicious contrast and intensifying the chocolate flavor.
