Delicious chocolate and caramel flavours all in one cake. This is a wonderful treat after a long week.

Preheat the oven to 350 degree C. Prepare 2 9 inch cake pans with parchment.

Start making the cake by separating the 5 eggs. In a separate bowl, beat the egg whites until they are at stiff peaks. Cream 2 cups of butter with 2 1/2 cup sugar until the butter had become a light yellow. Add the 5 eggs yolks and 1 teaspoon of vanilla extract. Mix ingredients until combined.

In a separate bowl, shift 3 3/4 cups of flour and salt. Pour half the flour and 1/2 cup of milk into the butter mixture. Mix to combine. Put the remaining flour and another 1/2 cup of milk into the bowl. Mix. Melted 1 cup of chocolate chips in the microwave. Pour into the batter and stir till combined.

Gently fold in the egg whites. Pour the batter into the two cake pans. Bake for 60 minutes or until a toothpick comes out clean.

Allow to cool for 10 minutes until you remove from the cake pan.

While the cake is cooling, melt 1/4 cup butter and 1/4 cup chocolate chips in a saucepan. Pour in one can if condensed milk. Cook the mixture until it has thickened and leaves a path when scrapping the bottom of the saucepan.

Pour mixture over the cake and cover with sprinkles. If you are using both cakes, make sure to save some chocolate sauce for between the cakes. You can freeze the cake if you do not plan to use both pieces.

Enjoy the cake with a cup of coffee!

Ingredients

Cake

• 2 ½ cups sugar
• 2 cups butter
• 1 teaspoon vanilla extract
• 5 eggs, separated
• 3 ¾ cups flour
• ½ teaspoon salt
• 1 cup melted chocolate
• 1 ¼ cup milk, divided 1 cup and ¼ cup (1 cup gets added first, ¼ cup saved to mix with baking powder)
• 1 tablespoon baking powder

Brigadeiro Topping

• 1/4 cup chocolate chips
• 1/4 cup butter
• 14 ounces sweetened condensed milk (1 can)
• 1 cup chocolate sprinkles

Directions

1. Preheat the oven to 350 degree C. Prepare 2 9 inch cake pans with parchment.
2. Start making the cake by separating the 5 eggs. In a separate bowl, beat the egg whites until they are at stiff peaks.
3. Cream 2 cups of butter with 2 1/2 cup sugar until the butter had become a light yellow.
4. Add the 5 eggs yolks and 1 teaspoon of vanilla extract. Mix ingredients until combined.
5. In a separate bowl, shift 3 3/4 cups of flour and salt.
6. Pour half the flour and 1/2 cup of milk into the butter mixture. Mix to combine. Put the remaining flour and another 1/2 cup of milk into the bowl. Mix.
7. Melted 1 cup of chocolate chips in the microwave. Pour into the batter and stir till combined.
8. Gently fold in the egg whites.
9. Pour the batter into the two cake pans.
10. Bake for 60 minutes or until a toothpick comes out clean.
11. Allow to cool for 10 minutes until you remove from the cake pan.
12. While the cake is cooling, melt 1/4 cup butter and 1/4 cup chocolate chips in a saucepan.
13. Pour in one can if condensed milk. Cook the mixture until it has thickened and leaves a path when scrapping the bottom of the saucepan.
14. Pour mixture over the cake and cover with sprinkles. If you are using both cakes, make sure to save some chocolate sauce for between the cakes. You can freeze the cake if you do not plan to use both pieces.
15. Enjoy the cake with a cup of coffee!
    

If you liked this recipe, try some of the other ones in this blog.