Homemade Chocolate Treat - Chocolate Cake with White Brigadeiro Frosting

In a bowl, whisk the eggs, oil, and sugar with a whisk or electric mixer until you get a light and smooth cream.

Add the milk and vanilla extract (optional) to the cream and mix briefly to combine.

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

Gently fold the dry ingredients into the batter using a spatula, stirring only as much as necessary until no flour remains.

Pour the batter into a greased and floured loaf pan (approximately 8x4.5 inches) or the pan of your choice (avoid very large pans).

Bake in a preheated oven at 180°C (350°F) for about 35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the frosting: mix the sweetened condensed milk, heavy cream, powdered milk, and butter in a saucepan off the heat.

Cook the mixture over medium-low heat, stirring constantly until it reaches a creamy brigadeiro consistency—it should pull away from the bottom of the pan but still be soft.

Remove the frosting from the heat and transfer it to a plate to speed up the complete cooling process.

Once the cake is completely cool, level the top if desired by cutting off the higher, domed part.

Remove the cake from the pan and cover it with the cooled white brigadeiro, using a piping bag to create swirls or frosting as you prefer.