Chocolate sprinkle cake and sprinkle love

In my last post I talked about Brazil’s love of sweetened condensed milk. That lead me to discover a woman in Sydney who makes and delivers authentic dulce de leche. Needless to say, I purchased two jars – one for experimenting with, and one for eating. While I await the delivery of those delectable jars, I’m continuing to explore Brazilian recipes.

Not the most appetising imagery, but it’s kind of fun! It’s no secret that I love sprinkles, (check out my brigadeiros, doughnut cake or my home made sprinkles to see aforementioned love) they’re tiny, sugary crunches of joy.So when I found a recipe that put the sprinkles in the recipe, instead of just scattered on as decoration, I jumped at the chance.

The result is an adorable little cake that looks like it has lots of tiny chocolate chips inside of it. The cake would be perfect on its own, but the sprinkles make it even better! It is moist and delectable, with subtle undertones of coconut. Just delectable.

Chocolate sprinkle cake:

• 60g butter
• 1 cup sugar
• 2 eggs
• 150ml coconut milk
• 1/2 tsp vanilla
• 1 1/2 cups flour
• 1 tbsp bicarb
• 1/4 cup sprinkles

Icing:

• 30g butter
• 1/2 cup icing sugar
• 1/2 cup cocoa
• 1/4 cup coconut milk

Preheat your oven to °180C and grease a 20cm round cake tin.

Cream together your butter and sugar until combined. (If you’re impatient like me and your butter is too cold, simple run some hot water into your sink and sit the mixture in it for a few minutes to soften up the butter.)

Add in the eggs, then mix until combined. Mix in your coconut milk and vanilla, then mix. Add in the flour and bicarb and mix well. Finally, add in the sprinkles and mix until they’re evenly distributed.

Pour the mixture into your prepared tin and pop into the oven for 40-45 minutes. If your top is browning too much, simply pop a foil cover over the top, this will help to keep it moist and stop it from burning on the top.

While your cake is cooling, mix together your butter and icing sugar until well combined. Add in the cocoa and coconut milk. The icing should be pretty runny, but you can set it in the fridge until the cake cools. When the cake is cooled, simply pour the icing over the top of the cake and prepare for there to be lots of chocolate dribbles.

Which are the best kind of dribbles.