Brigadeiro Chocolate Layer Cake

Directions

1. 1

   Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.

2. 2

   Blend the eggs, oil, and milk in a blender for 2 minutes until smooth. Set aside.

3. 3

   Sift the flour, sugar, chocolate powder, and baking powder together twice to fully combine and aerate.

4. 4

   Gradually fold the sifted dry ingredients into the blended liquid, stirring gently with a spatula until just incorporated.

5. 5

   Pour batter into the prepared pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

6. 6

   Make the brigadeiro: melt the butter in a saucepan, add condensed milk and chocolate powder. Stir constantly over medium heat until the mixture thickens and pulls away from the bottom of the pan.

7. 7

   Remove from heat and fold in the heavy cream until smooth. Let cool to room temperature.

8. 8

   Stir together the milk and cocoa powder to make the chocolate soaking syrup. Add rum extract if using.

9. 9

   Slice the cooled cake horizontally into two layers. Brush each layer generously with the chocolate syrup.

10. 10

    Spread half the brigadeiro over the bottom layer. Place the second layer on top and frost the top and sides with the remaining cream. Cover entirely with chocolate sprinkles.