Chocolate Brigadeiro Cake

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla to the dry ingredients. Mix at medium speed until smooth and well combined.

Slowly add the hot water while mixing on low speed. The batter will be thin—this is normal. Mix until fully combined.

Pour the batter into the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove from oven and let the cake cool completely in the pan on a wire rack before frosting.

In a medium saucepan, combine sweetened condensed milk, cocoa powder, and butter.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pan, about 10–15 minutes.

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

Let frosting cool for about 10 minutes, until slightly thickened but still spreadable.

Spread the brigadeiro frosting evenly over the cooled cake using a spatula.

Immediately sprinkle the chocolate sprinkles evenly over the top, pressing lightly so they adhere.

Slice into squares or rectangles and serve.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.

Use high-quality unsweetened cocoa powder for the best chocolate flavor.
Do not overbake; remove the cake as soon as a toothpick shows moist crumbs.
Add chopped nuts or shredded coconut along with the sprinkles for extra texture.