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In a small saucepan, combine the sweetened condensed milk, cocoa powder, butter, and vanilla extract.
Cook over medium heat, stirring constantly until the mixture thickens and starts to pull away from the sides of the pan (about 8-10 minutes).
Assemble the Cake:
If using round cake pans, place one layer on a serving plate, spread a layer of chocolate glaze on top, and then place the second layer on top. Drizzle more glaze over the top.
If using a 9×13 inch dish, pour the chocolate glaze over the entire cake.
Serve:
Allow the glaze to set for a few minutes before slicing. Serve at room temperature or slightly chilled.
Tips
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Customization: You can add chopped nuts or chocolate chips to the batter for added texture and flavor.
Enjoy your Brazilian Carrot Cake—it’s sure to be a hit with family and friends!
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