In a large bowl, mix all dry ingredients. Stir until well combined using a whisker or wooden spoon.
Pour wet mixture over dry ingredients and stir until batter is formed. It will be a thick batter before adding hot coffee.
Pour batter into prepared pan. Bake cake in the middle shelf, from 45 to 50 minutes.
Pour over the cake while hot. Brigadeiro topping gets ticker as it cools.