Step 1

Start by preheating the oven to 350°F.

Step 2

In a large bowl, mix all dry ingredients: all-purpose flour, sugar, salt, baking powder and dutch coca powder. Stir until well combined using a whisker or wooden spoon.

Step 3

In a small bowl, combine eggs, oil, vanilla extract and sourdough starter. Whisk them together until well combined. Don’t forget to use room temperature ingredients.

Step 4

Pour wet mixture over dry ingredients and stir until batter is formed. It will be a thick batter before adding hot coffee.

Step 5

Pour hot coffee over the chocolate cake batter. Stir until it’s fully combined into the batter. You should have a thin, liquid cake batter by the end.

Step 6

Grease the pan you’ll be using with cooking spray or oil. Coat it with granulated sugar. Pour batter into prepared pan.

Step 7

Bake cake in the middle shelf, from 45 to 50 minutes. Cake is done when it pulls away from the edges, bounces back when pressed, and a toothpick comes out clean or with just a few crumbles clinging into it.

Step 8

Let cake cool for 5 minutes, then place a cooling rack over the top of the cake and turn it over. Give a little nudge if cake has not fallen into the cooling rack when turning.

Step 9

Wait for the cake to cool before topping it.

Step 10

For the brigadeiro topping, in a small saucepan, add condensed milk, cocoa powder and butter. Using a large burner on medium-high heat and stirring constantly so it won’t burn, cook the mixture for 5 minutes.

Step 11

Remove it from the heat and pour heavy creamy, stirring until it combines into a smooth and creamy brigadeiro topping.

Step 12

Pour over the cake while hot. Brigadeiro topping gets ticker as it cools.