Servings: 8 servings
Calories: 230kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking pan
- Saucepan
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1/2 cup oil
- 1 cup chocolate powder or 50% cocoa
- 2 cups wheat flour
- 1 tablespoon baking powder
- 1 can condensed milk
- 1 tablespoon butter
- 3 tablespoons chocolate powder
- 100 ml sour cream
- to decorate granulated chocolate
Instructions
- Beat the eggs and sugar together until light and fluffy.
- Slowly pour in the milk and oil, mixing well.
- Add the chocolate powder and flour bit by bit, stirring gently.
- Fold in the baking powder.
- Pour the batter into a greased and floured pan.
- Bake in a preheated oven at 180°C (356°F) for 35 to 40 minutes.
- In a saucepan, combine condensed milk, butter, and chocolate powder.
- Cook over medium heat, stirring constantly until thickened.
- Stir in the sour cream once the mixture reaches a fudgy consistency.
- Spread the cooled Brigadeiro topping evenly over the cake.
- Sprinkle granulated chocolate on top for decoration.
- Chill the cake in the fridge for an hour before serving to enhance flavor and texture.
Notes
Chill the cake in the fridge for an hour before serving to enhance flavor and texture. Store in an airtight container in the fridge for up to 5 days or freeze individual slices for longer storage. Ensure the cake cools completely before adding the Brigadeiro topping to prevent sliding off. Experiment with garnishes like fresh berries or whipped cream for added flair.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 50mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Calcium: 3mg | Iron: 8mg
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