Cocoa Cake with Milk Chocolate Brigadeiro

Cake

First, preheat the oven to 170°C because it’s important that it’s at a good temperature when you put it in to bake.

Grease 3 round molds of 20 cm in diameter with butter and flour or using spray release agent.

In a blender, sift the sugar, wheat flour, Cocoa Powder Melken 100% Cocoa, yeast, bicarbonate and salt. Incidentally, it is important to reinforce that they must be sifted to avoid lumps.

Then, in the same blender, beating at low speed, add the eggs, milk, oil and vanilla.

Beat on medium speed until smooth.

Add heated water and mix. The dough will be quite liquid.

Divide the dough between the 3 greased molds.

Take to preheated oven and bake for approximately 20/30 minutes. It is essential to allow the cake to cool completely before handling the cake or it may crumble.

Milk Chocolate Brigadeiro

Heat the cream with the condensed milk and the Chocolate Powder Melken 33% Cocoa over medium heat.

When it’s warm, add the Unique Brasil 35% Cocoa Milk Chocolate and stir until you make a brigadier.

Roll up the brigadeiros and pass in the Melken Milk Chocolate Vermicelli.