For the 2-minute chocolate cake
5 tablespoons of melted butter
5 heaping tablespoons brown sugar 1/2 cup whole or plant-based milk
3 tablespoons cocoa powder
1 and 1/2 cup oat flour
1 tablespoon powdered yeast
Method of preparation
Beat all the liquid ingredients in the blender for about 3 minutes, then add the dry ones (except the yeast) and beat again until everything is mixed, add the yeast and mix again, unite a rectangular dish and pour this dough, leave it in the microwave for 2 minutes, don’t leave it too long so it doesn’t dry out.
For the nest milk brigadeiro:
1 can of condensed milk
2 tablespoons of butter
3 tablespoons powdered milk
3 tablespoons of cream, stir everything over low heat until it comes away from the bottom of the pan, let it cool on a plate.
Wait for the cake to cool down and cut it in two, wet the first part well with 100 ml of milk, pour all the nest milk brigadeiro, cover with the other part of the cake, set aside.
For the chocolate ganache:
100 grams of chocolate 60% cocoa + 50 ml of cream, microwave for 1 minute and stir well, pour over the cake and let it freeze for 20 minutes, IT’S SURREAL! the super wet cake with a super creamy filling