Bolo de Chocolate

Method

Preheat the oven to 180C and grease a 23cm round cake tin. Whisk together the eggs and sugar until pale and fluffy, then gradually beat in the oil. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt together, then fold into the egg mixture alternately with the hot water and vanilla extract until combined. Pour into the prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. For the ganache topping, chop the dark chocolate and place in a bowl with the butter, then pour over the hot water and let sit for two minutes before stirring until smooth. Once the cake has cooled, prick the surface with a fork and pour the chocolate ganache over the top, allowing it to seep into the cake. For the traditional brigadeiro frosting, combine the condensed milk and cream in a saucepan with a tablespoon of cocoa powder and a tablespoon of butter, then cook over medium heat whilst stirring constantly for 8-10 minutes until thickened, then cool and spread over the ganache.