Chocolate Cake with Brigadier and White Cream

### For the White Cream:

* 1 can (14 oz) sweetened condensed milk
* 1 tbsp butter
* 1 cup milk
* 1 tbsp cornstarch (dissolved in the milk)
* 1 tsp vanilla extract

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## 🍰 Instructions

### 1. Make the Chocolate Cake:

1. Preheat your oven to 350°F (180°C). Grease and flour a round cake pan.
2. In a large bowl, whisk together dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Mix until smooth.
4. Stir in hot water or coffee gradually — the batter will be thin, that’s okay!
5. Pour into pan and bake for 30–35 minutes or until a toothpick comes out clean.
6. Cool completely before assembling.

### 2. Prepare the Brigadeiro:

1. In a saucepan over medium heat, combine sweetened condensed milk, cocoa, and butter.
2. Stir constantly until it thickens and pulls away from the sides (about 10 minutes).
3. Optional: Add heavy cream for a silkier, more spreadable consistency.
4. Let cool slightly.

### 3. Prepare the White Cream:

1. In another saucepan, combine sweetened condensed milk, milk with cornstarch dissolved, and butter.
2. Cook over medium heat, stirring until it thickens (about 7–10 minutes).
3. Stir in vanilla extract and let it cool to room temperature.

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## 🧑‍🍳 Assembly Time!

You can either **layer** the cake (cut into two layers) or build it as a **single-layer dessert with toppings**.

**Option 1: Layered Cake**

1. Cut the cooled cake horizontally into two even layers.
2. Spread a generous layer of white cream over the bottom half.
3. Place the top layer and spread brigadeiro over the top (and sides, if desired).
4. Chill for at least 30 minutes before serving.

**Option 2: Single-Layer Sheet Cake**

1. Leave the cake whole.
2. Spread white cream on top as the first layer.
3. Spoon and spread brigadeiro over the white cream.
4. Finish with chocolate sprinkles, grated chocolate, or fruit.

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## 🌟 Tips & Variations

* Add **chocolate sprinkles** or **shredded coconut** on top for extra flair.
* Want a crunch? Add a layer of **crushed cookies or nuts** between creams.
* For a twist, use **white brigadeiro** instead of traditional.
* Serve chilled — it tastes even better after a few hours in the fridge!

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## ❤️ Final Thoughts

**Chocolate Cake with Brigadeiro and White Cream** is more than just dessert — it’s a celebration of flavor. Rich, velvety, and irresistibly good, it combines everything we love about cake and Brazilian sweets into one unforgettable bite.

Once you try it, don’t be surprised if it becomes your go-to dessert for birthdays, holidays, or *just because*.

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**Want a printable version of this recipe or an eggless variation? Just ask — I’ve got you covered!**