Moist Brazilian Chocolate Cake (One-Bowl)

Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan and dust lightly with flour or cocoa powder.
In a large bowl, whisk the eggs until lightly frothy. Add the sugar and whisk for about 1 minute, until slightly thickened.
3 large eggs, 325 g granulated sugar
Add the oil and whisk until fully combined.
210 ml vegetable oil
Sift the cocoa powder directly into the bowl. Add the baking powder, baking soda, and flour. Pour the hot water over the top.
¾ cup cocoa powder (Dutch processed), 1 Tablespoon baking powder, 1 teaspoon baking soda, 270 g all-purpose flour, 320 ml hot water
Whisk until the batter is completely smooth, scraping down the sides of the bowl as needed.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool slightly while you prepare the frosting.

Choose a medium-sized saucepan (important — the frosting will bubble and rise as it cooks).
Sift the cocoa powder into the pan, then add the sweetened condensed milk, sugar, heavy cream, and chocolate. Whisk until well combined, breaking up as many cocoa lumps as possible.
1 can sweetened condensed milk, 3 tablespoons cocoa powder, 2 tablespoons granulated sugar, 400 g whipping cream, 80 g bittersweet chocolate or chocolate chips
Let the mixture rest for 5–10 minutes. This will help the cocoa fully dissolve and create a smoother frosting.
Place the saucepan over medium heat and cook, stirring constantly. The mixture will begin to bubble and rise — this is normal.
As it cooks, the bubbles will gradually become smaller and less aggressive, and the frosting will look thicker and creamier. This is your sign that it’s getting close to done.
To test, lift the spoon and drizzle some frosting back into the pan. You should be able to draw clear lines on the surface without them merging back right away.
Remove from the heat and immediately pour the frosting over the cake. Spread right away before it sets.
Finish with chocolate sprinkles, if desired. Slice and serve.
70 g chocolate sprinkles

Pan size: This cake is meant to be baked and served straight from a 9×13-inch pan.
Hot water: Use water that is hot to the touch but not boiling (140–160°F / 60–70°C) to bloom the cocoa.
Mixing: Whisk just until smooth; overmixing isn’t necessary.
Frosting texture: This is a creamy brigadeiro-style topping, not a thick candy. Remove from heat as soon as it thickens. Sprinkles:
Chocolate sprinkles are traditional, but grated chocolate or cocoa powder work well too.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.