Super Moist Chocolate Cake

In a stand mixer or blender, combine the eggs, oil, and sugar, and beat well until you get a smooth mixture and the sugar is completely dissolved.

Add the milk to the liquid mixture and mix briefly.

Sift the all-purpose flour, cocoa powder, and baking powder directly over the liquid mixture.

Gently fold the dry ingredients into the wet ingredients until the batter is completely smooth, with no traces of flour.

Transfer the batter to a previously greased and floured pan.

Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools slightly, prepare the soaking syrup by mixing 1.5 cups of milk, 1/2 cup of cocoa powder, and 4 tablespoons of sugar in a saucepan. Cook until it boils and set aside to cool.

Prepare the frosting (brigadeiro style) by combining the sweetened condensed milk, heavy cream, 3 tablespoons of cocoa powder, and butter in a saucepan. Cook, stirring constantly, until you achieve a creamy consistency that just starts to pull away slightly from the bottom.

With the cake warm or cool, poke several holes all over the surface with a fork.

Drizzle the reserved soaking syrup over the holes of the cake, adding gradually so the batter absorbs all the liquid well.

Spread the brigadeiro frosting over the moistened cake.

Finish by sprinkling chocolate sprinkles on top.