Ingredients

For the cake

110 g (1 stick) Softened butter

180 g (¾ cup + 2 tbsp) Sugar

2 Eggs

150 g (1 cup) All purpose flour

2 tsp Baking powder

40 g (¼ cup + 1 tbsp) Unsweetened cocoa powder

2 tbsp Coffee (optional but recommended)

150 g (½ cup + 2 tbsp) Milk

¼ tsp Salt

For the brigadeiro cream

400 g (14 oz) Sweetened condensed milk

40 g (¼ cup + 1 tbsp) Unsweetened cocoa powder

2 tbsp Butter

30 g (1 oz) Dark chocolate

Method

For the cake

In a bowl cream together the butter and sugar.

Add the eggs, one at the time.

Add the dry ingredients, milk and coffee.

Pour the cake batter into two 5 inch (13cm) greased cake pans.

Bake the cakes in a preheated oven at 160° C (320 °F) for around 20 - 25 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the brigadeiro cream

In a pan over low heat, combine the condensed milk and cocoa powder and bring to a simmer.

Turn off the heat, and add the butter and chocolate. Stir to combine.

Allow to cool for 5 minutes, and then pour over the cakes.

Tips

You can either use two 5 inch pans or one 8 inch pan.