Ovomaltine Cake with Chocolate Cake, Leite Ninho Cream, and Brigadeiro

Steps

Bolo de chocolate

1. 1

   Preheat the oven to 180 °C (350 °F). Line a 23 × 34 cm pan with parchment paper; the author also used paper towel as an alternative.

2. 2

   Place the eggs, milk, oil, sugar, and cocoa powder in a blender or the bowl of a stand mixer and beat until smooth. Do not add the flour, baking powder, or baking soda yet.

3. 3

   Add the all-purpose flour to the mixture and beat again only until incorporated, avoiding overmixing once the flour has been added.

4. 4

   Add the baking powder and baking soda last and gently mix until evenly distributed throughout the batter.

5. 5

   Pour the batter into the prepared pan and bake at 180 °C (350 °F) for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before cutting.

   Start 40-minute timer

Creme de Leite Ninho

6. 6

   To prepare the Leite Ninho cream, keep the Leite Ninho, sweetened condensed milk, and heavy cream well chilled. Place them all in the bowl of a stand mixer.

7. 7

   Beat the chilled ingredients for approximately 5 minutes, until an airy, thick cream forms. Refrigerate until ready to use.

   Start 5-minute timer

Recheio de brigadeiro

8. 8

   For the brigadeiro, place the sweetened condensed milk, heavy cream, milk chocolate, and cocoa powder in a saucepan.

9. 9

   Cook over medium heat, stirring constantly, until the mixture boils, reduces, and begins to fall heavily from the spoon in a thick ribbon. Remove from the heat and let it cool until lukewarm or completely cool before assembling.

Calda para molhar

10. 10

    For the syrup, mix the 50 g of sweetened condensed milk, water, and cocoa powder until dissolved and smooth.

Montagem

11. 11

    Cut the cooled cake into squares and then into moderately thick slices; do not make the slices too thick so the layers remain balanced.

12. 12

    Choose a serving dish with an approximate capacity of 3 L. Begin by spreading a layer of Leite Ninho cream over the bottom.

13. 13

    Sprinkle Ovomaltine to taste over the cream.

14. 14

    Arrange a layer of cake slices over the Ovomaltine and drizzle with some of the syrup, just enough to moisten the cake without making it soggy.

15. 15

    Spread a layer of brigadeiro over the moistened cake.

16. 16

    Sprinkle more Ovomaltine over the brigadeiro.

17. 17

    Repeat the layers of Leite Ninho cream, Ovomaltine, cake, syrup, brigadeiro, and Ovomaltine until the remaining ingredients have been used.

18. 18

    Finish with a layer of Leite Ninho cream and plenty of Ovomaltine.

19. 19

    Cover the dish and refrigerate overnight. This resting time is important for the cake to set and become more flavorful.