Ingredients:

Chocolate cake batter:

• 2 cups of wheat flour
• 1 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups of sugar
• 3 eggs
• 1 cup of milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

Brigadeiro de capas y cobertura:

• 3 cans of condensed milk
• 9 tablespoons of cocoa powder
• 3 tablespoons unsalted butter

Instructions:

Chocolate cake batter:

1. Preheat the oven to 180°C. Grease and flour three moulds, approximately 20-23 cm in diameter.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Mix well and set aside.
3. In another large bowl, beat the sugar and eggs until light and fluffy.
4. Add the milk, oil and vanilla to the egg and sugar mixture, and beat until smooth.
5. Gradually add the dry ingredients to the liquid mixture, alternating with the hot water. Mix until you obtain a homogeneous dough.
6. Divide the batter between the three prepared pans and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow to cool completely before unmolding.

Brigadeiro of covers and topping:

1. In a saucepan, mix the condensed milk, cocoa powder and butter.
2. Cook over medium heat, stirring constantly to prevent sticking to the bottom of the pan, until the mixture begins to come away from the bottom and reaches the soft brigadeiro stage. This will take about 10-15 minutes.
3. Reserve enough of this brigadeiro for the cake layers.
4. Use the remaining brigadeiro to build the layers between the cooled cakes. Place a generous layer of brigadeiro between each cake.
5. After assembling the cake with the layers of brigadeiro, cover the entire surface and sides of the cake with the rest of the brigadeiro, spreading it evenly.
6. Place the cake in the refrigerator to allow the brigadeiro topping to harden.
7. Once cool, your chocolate brigadeiro layer cake is ready to be enjoyed!