Ingredients

Method

1. 1

   In a blender, combine the eggs, sugar, milk, and oil.

2. 2

   Blend for approximately 3 minutes until the mixture is smooth.

3. 3

   Add the flour and cocoa powder to the blender. Briefly blend or pulse just until combined.

4. 4

   Add the baking powder and baking soda. Gently stir with a spatula to incorporate without overmixing.

5. 5

   Pour the batter into a greased rectangular baking pan.

6. 6

   Bake in a preheated oven until a toothpick inserted into the center comes out clean. Let it cool completely.

7. 7

   Extract the pulp from 3 passion fruits.

8. 8

   Briefly blend the pulp in a blender just to separate it from the seeds.

9. 9

   Pour the blended pulp into a small pot.

10. 10

    Cook over low heat, stirring constantly, until the mixture thickens and reduces. Set aside to cool completely.

11. 11

    In a saucepan off the heat, combine the sweetened condensed milk and powdered milk, stirring to dissolve.

12. 12

    Add the table cream and stir until smooth.

13. 13

    Cook over medium-low heat, stirring constantly, until the mixture thickens to a brigadeiro consistency and starts to pull away from the bottom of the pan.

14. 14

    Transfer the mixture to a bowl, cover with plastic wrap touching the surface, and let it cool completely.

15. 15

    Once both the white brigadeiro base and the passion fruit reduction are completely cool, combine them in a bowl and mix until uniform.

16. 16

    In a stand mixer, whip the cold chantilly (heavy cream) until stiff peaks form.

17. 17

    Gently fold the passion fruit brigadeiro mixture into the whipped chantilly until you have a light and airy mousse.

18. 18

    For the ganache, melt the chocolate and stir in the table cream until smooth.

19. 19

    For the syrup, mix the milk and sweetened condensed milk.

20. 20

    Once the cake is completely cool, remove it from the pan and carefully slice it in half horizontally to create two layers.

21. 21

    Place the bottom layer back into the baking pan.

22. 22

    Generously soak the bottom layer with the milk and condensed milk syrup.

23. 23

    Spread the entire passion fruit mousse evenly over the soaked cake layer.

24. 24

    Carefully place the second cake layer on top of the mousse.

25. 25

    Soak the top layer generously with the remaining syrup.

26. 26

    Pour the chocolate ganache over the top of the cake and spread it evenly.

27. 27

    Decorate with chocolate sprinkles if desired.

28. 28

    Refrigerate for at least a few hours, or preferably overnight, to allow the cake to set.

29. 29

    Slice and serve chilled.