Brazilian Brigadeiro Dump Cake
Oh honey, let me tell you about my trip to Brazil to “discover” this Brazilian Brigadeiro Dump Cake recipe. I mean, technically I discovered it online, but let’s not let facts get in the way of a good story, right?
So, picture this: I’m in Rio, all set to get the authentic brigadeiro experience. I was feeling fabulous, darling, strutting down Copacabana in my cutest sandals—except for one teeny tiny detail. No one told me those cute sandals were basically ice skates on the slick Brazilian cobblestones!
One minute I’m doing my best diva walk, the next minute I’m flat on my backside, surrounded by concerned locals, asking if I’m okay in Portuguese. I think they were asking if I was okay—unless “clumsy tourist” sounds similar to “are you alright?”
But here’s where things got interesting.
As I’m hobbling to the nearest café to recover my dignity (and a strong coffee), I stumble upon this adorable little bakery. The owner took one look at me—frazzled hair, bruised ego—and handed me a brigadeiro.
It was love at first bite. This tiny chocolate truffle was like a hug for my soul, and before I knew it, I was chatting up the baker, learning all about how they make the best chocolate treats in Brazil.
Long story short, I may have slightly exaggerated how much I bake back home (I told them I was a dessert icon), but they gave me their secret brigadeiro recipe anyway!
And, of course, I had to turn it into a dump cake because, well, why not?
If I can fall on my behind and still score a recipe, you can definitely whip up this cake in your kitchen without a hitch!
Moral of the story: Sometimes you have to fall flat on your face to rise to chocolatey greatness.
Brazilian Brigadeiro Dump Cake
Equipment
- 1 9" x 13" baking dish or pan (or a 12-inch round pan)
- 1 saucepan
Ingredients
- 1 box chocolate cake mix we’re keeping it easy here, folks
- 1 can sweetened condensed milk AKA the nectar of the dessert gods
- 1/2 cup heavy cream because we deserve richness
- 1/4 cup cocoa powder let’s make it really chocolatey
- 1/4 cup unsalted butter because cake should melt in your mouth, not in your hand
- 1 teaspoon vanilla extract just enough to keep things classy
- 1/2 cup chocolate sprinkles or as I like to call them, edible confetti
Instructions
- Preheat that oven to 350°F (175°C). While it’s heating up, grease a 9x13 inch baking dish or a 12-inch round cake pan—because nobody likes scraping cake off the pan.
- Dump the chocolate cake mix straight into the baking dish. No mixing bowls here, just dump and go!
- In a saucepan, stir together the sweetened condensed milk, heavy cream, cocoa powder, and butter. Keep stirring like your life (or at least your dessert) depends on it, for about 10 minutes. When it thickens, give yourself a high-five and take it off the heat.
- Stir in that vanilla extract and then pour this heavenly chocolate mixture right over the cake mix.
- Now for the fun part—sprinkle chocolate sprinkles all over the top. More sprinkles = more joy.
- Bake for 35-40 minutes, or until the cake is set. Try to resist diving in right away—it’ll smell amazing, but patience, my friend.
Notes
Nutrition
Diva's Finishing Flourishes
Add a layer of crushed chocolate cookies for extra crunch—because why stop at just one type of chocolate?
Feeling fancy? Substitute dulce de leche for the sweetened condensed milk for a caramel twist that’ll have people thinking you’re a pro.
If you’re a fan of that sweet-and-salty magic, sprinkle on a little sea salt. Instant gourmet upgrade!
Presentation Suggestions:
Top it off with a fluffy dollop of whipped cream, then sprinkle with even more chocolate sprinkles.
Feeling extra? Garnish with a few whole brigadeiros (those irresistible Brazilian chocolate truffles). It’ll look so good, people might think you hired a pastry chef—until you casually mention it’s a dump cake. Boom, dessert hero status achieved.
Ready to dive into chocolate heaven?
Try this Brazilian Brigadeiro Dump Cake today, and don’t forget to top it with extra sprinkles for good measure!
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