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Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined, using an electric mixer on low speed.
Gradually add the boiling water to the batter. It will be thin, but this is expected. Mix until smooth.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Brigadeiro filling:
In a medium saucepan, combine the condensed milk, cocoa powder, and butter over medium heat.
Stir constantly until the mixture begins to thicken and starts pulling away from the sides of the pan, about 8-10 minutes.
Once thickened, remove the pan from the heat and allow the brigadeiro filling to cool for a few minutes.
Assemble the cake:
Once the cakes have cooled, place one layer on a serving plate.
Spread a generous layer of the brigadeiro filling over the top.
Place the second cake layer on top, pressing down gently.
Spread the remaining brigadeiro filling over the top and sides of the cake.
Sprinkle the chocolate sprinkles on top for garnish.
Serve and Enjoy:
Slice the cake into generous pieces and serve with a glass of cold milk or a hot cup of coffee.
Tips for Serving and Storing:
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