Bakery-Style Brigadeiro Cake

Cake

1. Preheat your oven to 180°C (350°F).
2. In a stand mixer, lightly beat the eggs for about 30 seconds.
3. Gradually add the sugar while continuing to beat the mixture for 2 minutes.
4. Add the milk, oil, and cocoa powder, and beat until fully incorporated.
5. Turn off the mixer, add the flour and baking powder, and gently mix with a whisk or spatula until just combined.
6. Grease a cake pan with either butter and flour, or cocoa and flour
7. Pour the batter into the prepared pan.
8. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool on a wire rack for about 10 minutes before removing it from the pan.

Frosting

1. In a saucepan, combine the sweetened condensed milk, heavy cream, chopped dark chocolate, butter, and cocoa powder.
2. Cook over medium heat, stirring constantly, until the chocolate melts and the mixture starts to pull away from the sides of the pan.
3. Reduce the heat to low and keep stirring until the frosting thickens to a creamy Brigadeiro consistency. You'll know it's ready when you run a spatula through the mixture and can see the bottom of the pan; the Brigadeiro will part quickly. When you lift the spatula, the Brigadeiro should fall off in thick "blocks," and you'll briefly see it before it blends back into the mixture. This is the trickiest part of the recipe—if you don't cook it long enough, the frosting will be too runny and won’t sit well on the cake. If you cook it too long, it will get too thick and won't spread nicely. Finding that perfect balance is key
4. Once you reach the right consistency, remove the Brigadeiro from the heat and stir it for one to two minutes off the heat. This helps it develop a nice, glossy finish. Now, work quickly to pour it over your cake. The frosting will thicken slightly as it cools, so it's best to work with it while it’s still warm and easy to spread.