For the dough
2 cups wheat flour (260g)
¾ cup powdered chocolate 50% (100g)
1 tablespoon baking powder (15g)
½ teaspoon salt (5g)
2 eggs
½ cup of Soya Canola Oil (125ml)
1 carton of UHT cream (200g)
1 cup milk (250ml)
For the filling
2 cans of condensed milk
1 carton of cream (200g)
½ cup powdered chocolate 50% (60g)
To dip the cake
2 cups milk (500ml)
To finish
2 cups chocolate flavored sprinkles (320g)
For the dough
In a large bowl, mix the dry ingredients. Add the eggs, oil, cream and milk and mix until you have a dough. Bake in a preheated oven at 160°C for 30 minutes in a greased and floured 25 x 30cm rectangular pan.
For the pastry, mix the dry ingredients.
For the filling While the cake bakes, make a soft brigadeiro with the filling ingredients. Cook all the ingredients in a saucepan over medium heat for about 7 minutes after boiling. Set aside covered with plastic wrap on contact and allow to cool. Assemble the cake.
Assembly When the cake is cold, cut it in half lengthways to obtain two layers. Put the cake in the pan.
Line the baking sheet with plastic wrap and place one of the cake layers on it. Wet with half the milk. Add 2/3 of the filling. Cover with the second layer of cake and wet with the rest of the milk and finish with the rest of the brigadeiro and sprinkles and refrigerate. Serve chilled.
