Molhadinho Prestige Cake

Here’s a clean, step-by-step recipe for Molhadinho Prestige Cake without any emojis:

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Chocolate Cake

Ingredients:

• 4 large eggs

• 1/2 cup vegetable oil

• 1 cup milk

• 1 cup sugar

• 1/2 cup cocoa powder (50% cocoa recommended)

• 2 cups all-purpose flour

• 1 tablespoon baking powder

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a medium-sized baking pan.

2. In a blender, combine eggs, milk, sugar, oil, and cocoa powder. Blend until smooth.

3. Pour the mixture into a bowl and gradually add the sifted flour. Mix gently until incorporated.

4. Add the baking powder and stir until just combined.

5. Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cake cool completely before assembling.

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Coconut Filling

Ingredients:

• 2 cans sweetened condensed milk

• 100 ml heavy cream (about half a small box)

• 100 g desiccated coconut

• 1 tablespoon margarine

Instructions:

1. In a saucepan, combine margarine, condensed milk, and coconut. Cook over medium heat, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pan.

2. Add the heavy cream and cook for a few more minutes until smooth.

3. Remove from heat and let it cool to room temperature.

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Chocolate Ganache (Brigadeiro)

Ingredients:

• 1 can sweetened condensed milk

• 1 tablespoon margarine

• 3 tablespoons cocoa powder (50% recommended)

• 100 ml heavy cream

Instructions:

1. In a saucepan, combine condensed milk, margarine, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides.

2. Remove from heat and stir in the heavy cream until smooth.

3. Let the ganache cool to room temperature.

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Assembly

1. Slice the cooled cake horizontally into two layers.

2. Prepare a syrup by mixing 400 ml milk, 1/2 cup sugar, 3 tablespoons cocoa powder, and 1 tablespoon butter. Soak the bottom layer with half of this syrup.

3. Spread the coconut filling evenly over the soaked bottom layer.

4. Place the second cake layer on top and soak with the remaining syrup.

5. Spread the chocolate ganache over the top layer.

6. Refrigerate for at least 4 hours or overnight to allow the cake to set.

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This version is clean, precise, and suitable for printing or sharing.

If you want, I can also provide a simplified one-pan version that’s easier to make but just as moist and tasty. Do you want me to do that?