Instructions:
Preheat the oven to 180°C (350°F). Beat the eggs with the sugar until the mixture becomes light and fluffy. Add the oil and milk and mix a little more. Gradually incorporate the sifted flour mixed with cocoa powder and a pinch of salt, gently stirring with a whisk. Finally, add the baking powder and mix lightly.
Pour the batter into a greased and floured pan. Bake for about 35–40 minutes, or until a toothpick inserted comes out clean. Let it cool and remove from the pan.
Chocolate Filling:
In a saucepan, combine the condensed milk, cocoa powder, and butter. Cook over medium heat, stirring until it starts to pull away from the bottom of the pan (brigadeiro consistency). Remove from heat and mix in the cream. Set aside to cool.
White Filling:
In another saucepan, combine the condensed milk, shredded coconut, and butter. Cook over medium heat until it reaches a thick consistency and pulls away from the pan (similar to “beijinho”). Add the cream, mix well, and let it cool.
Assembly:
Cut the cake into 3 layers. Spread the chocolate filling on one layer and the white filling on another. Place the top layer back on.
Cover the cake with the semi-sweet chocolate ganache (mixed with cream). Decorate with chocolate sprinkles or shavings.
Enjoy your recipe! 🍰
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