Chocolate Cake with Hot Sauce and Brigadeiro Frosting

In a stand mixer or a bowl, beat the three eggs with one and a half cups of sugar (granulated, fine, or demerara) until you achieve a smooth mixture.

Gradually add the oil and the first portion of cocoa powder (1 cup). Mix well.

Incorporate the remaining dry ingredients: the two cups of all-purpose flour (unbleached), one level tablespoon of baking powder, and one level teaspoon of baking soda.

Add one and a half cups of hot water to the batter and mix until all ingredients are well combined, creating a smooth batter.

Prepare a medium baking pan (approximately 14x9 inches with 2 inches depth) by greasing it with butter and dusting with all-purpose flour.

Pour the batter into the prepared pan and bake in a preheated electric oven at 340ºF (setting both bottom and top heating elements), for about 30 minutes, or until done.

While the cake bakes, prepare the sauce: In a saucepan, mix the half cup of cocoa powder, two level tablespoons of butter, half cup of sugar, and two cups of milk.

Cook the sauce over medium heat until it boils and maintain the boil for approximately 3 minutes.

Remove the cake from the oven, pierce the entire surface with a fork, and immediately pour the hot sauce over it.

Prepare the brigadeiro frosting by mixing one can of sweetened condensed milk, 1/4 cup of 50% cocoa powder, two level tablespoons of butter, and cook to your desired consistency.

Off the heat, add the two packages of heavy cream and the 80g of semisweet chocolate to the brigadeiro pot, stirring until a smooth and shiny cream is obtained.

Spread the brigadeiro frosting over the cake already moistened by the sauce and finish by sprinkling chocolate sprinkles on top.