For the dough, you'll need:
3 cups of wheat flour (360g)
2 tablespoons of active dry yeast
1 pinch of salt
4 tablespoons of cocoa powder
4 eggs (separated into whites and yolks)
2 cups of sugar (360g)
1 cup of unsalted butter (200g)
1 cup of whole milk (240ml)
For the brigadeiro, you'll need:
2 cans of condensed milk (790g)
4 tablespoons of cocoa powder
1/2 cup of granulated chocolate (85g - for dusting)
For the dough, you'll need:
3 cups of wheat flour (360g)
2 tablespoons of active dry yeast
1 pinch of salt
4 tablespoons of cocoa powder
4 eggs (separated into whites and yolks)
2 cups of sugar (360g)
1 cup of unsalted butter (200g)
1 cup of whole milk (240ml)
For the brigadeiro, you'll need:
2 cans of condensed milk (790g)
4 tablespoons of cocoa powder
1/2 cup of granulated chocolate (85g - for dusting)
Preheat your oven to 180°C (medium)
Grease two 25cm-diameter cake pans and set aside
Prepare the dough: in a large bowl, whisk together the flour, yeast, salt, and cocoa powder
Set aside
Beta the egg whites until stiff peaks form
Set aside
In another bowl, cream the sugar and butter until light and fluffy (about 10 minutes)
Don't stop the mixer; gradually add the yolks, one at a time, beating until smooth
Add the flour mixture and milk, beating until homogeneous
Stop the mixer; fold in the egg whites with a spatula
Divide the dough between the prepared pans and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean
Prepare the brigadeiro: in a medium saucepan, bring the condensed milk and cocoa powder to a simmer over medium heat, stirring until smooth
Remove the cakes from the oven; let them cool slightly
Place one cake on a decorative plate
Spread a layer of brigadeiro and top with the second cake
Cover the cake with the remaining brigadeiro; dust with granulated chocolate
Serve at room temperature.
