Chilled Chocolate Layer Cake

In a saucepan with the heat off, mix the sweetened condensed milk and a half cup of cocoa powder until the chocolate is completely dissolved.

Add 400g of heavy cream to the mixture in the saucepan, turn the heat to low, and stir constantly until the cream thickens to the consistency of thick porridge, forming small lumps.

Add 100g of chocolate bar while stirring, turn off the heat as soon as the chocolate melts, and transfer the filling to a container. Cover with plastic wrap and chill.

For the cake batter, beat the four eggs with the two cups of sugar for about two minutes, until you achieve a light and homogeneous pale yellow mixture.

Incorporate four tablespoons of cocoa powder and a half cup of oil into the egg and sugar mixture.

Add three cups of all-purpose flour and one tablespoon of baking powder, alternating with one cup of hot water, folding gently until everything is incorporated and the batter is velvety.

Grease a baking pan with butter and dust it with cocoa powder. Pour the batter into the prepared pan.

Bake the cake in a preheated oven at 350°F (180°C). Baking time may vary, but start testing with a toothpick after 25 minutes.

While the cake cools, prepare the glaze: mix 400 ml of milk, two tablespoons of cocoa powder, and 100g of chocolate bar over low heat, stirring only until the chocolate melts. It should not be thickened.

Cut the cooled cake in half horizontally. Moisten the bottom layer with a portion of the glaze and cover it with the chilled filling prepared earlier.

Place the other half of the cake on top and generously moisten the top with the remaining glaze, making a very fudgy/brigadeiro-style cake.

Place the assembled cake in the refrigerator for at least two hours, or in the freezer for about 40 minutes before serving to ensure it is firm and chilled.