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Export 12 ingredients for grocery delivery
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.
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