Vietnamese Coffee Cake

Name: Vietnamese Coffee Cake
Ingredients: For the cake; 210 grams (1 1/2 cup or 7.4 ounces) plain flour; 105 grams (3/4 cup or 3.7 ounces) whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 tablespoons instant coffee, ground into a fine powder; 1/2 teaspoon ground cardamom (or a little less, if you're not used to the flavor); 1/2 teaspoon salt; 90 grams (1/2 cup or 4 ounces) granulated sugar; 210 grams (1 cup or 7.4 ounces) brown sugar; 113 grams (1/2 cup or 4 ounces) butter, unsalted and room temperature; 285 grams (1 1/4 cups or 10 ounces) plain yogurt, full fat; 1/2 teaspoon vanilla extract; 2 eggs; For the brigadeiro; 395 grams (one 14-ounce tin) sweetened condensed milk; 3 tablespoons strongly brewed coffee (I used some homemade cold brew); 1 tablespoon butter, unsalted; 60 grams (1/4 cup or 2 ounces) heavy cream (optional)