Nega Maluca | Brazilian Chocolate Cake

1. Preheat the oven to 350F
2. Spray a bundt or 11x7in sheet pan
3. In a medium bowl mix in the flour, salt, baking powder, and chocolate powder, and set aside
4. In a large bowl, mix in the oil and sugar, using a hand mixer, in medium speed (you can also mix by hand)
5. Add the eggs one at a time, gently, mixing in low speed
6. Then, add 1/3 of the dry ingredients mixture to the eggs mixture, and fold by hand with a spatula to combine. Add half of the water, and fold to combine. Add the second third of the dry ingredients, and fold to combine. Add the last of the water, and fold to combine. Add the last third of the dry ingredients, and fold to combine.
7. Pour the batter into the greased pan, and bake bake until a cake tester/toothpick inserted to the middle comes out lightly crumbly to clean (about 35-40 mins)
8. Move the cake pan to a cooling rack and let it cool for about 10 mins, then remove the cake from the pan and let it cool in the rack

For the Brigadeiro:

1. Add the condensed milk and the chocolate powder to a nonstick sauce pan and stir over medium to high heat, then keep stirring for about 10 minutes, scraping the sides of the pan with a rubber spatula or wooden spoon to avoid burning. Cook until the mixture reaches 185F-195F - You can use a candy thermometer, or just a regular food thermometer to check.
2. Let it cool until its cool to touch, then pour over cooled cake

Bom Apetite!!