Brazilian Brigadeiro Dump Cake
Get ready for a chocolate overload with this Brazilian Brigadeiro Dump Cake! It's rich, decadent, and will make you feel like you're partying in Rio with every bite.
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
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSugar: 30g
Tried this recipe?Let us know how it was!