Brazilian Anthill Cake (Bolo Formigueiro)

Bolo formigueiro—which translates as “anthill cake”—is a Brazilian dessert that gets its whimsical name from the chocolate sprinkles that speckle the crumb as well as the exterior. Not all chocolate sprinkles are created equal; most lack flavor and are waxy in texture. Seek out a high-quality brand that lists unsweetened chocolate or cocoa powder as the second ingredient (after sugar) rather than oil or starch; the absence of carnauba wax is also a good thing. Guittard and De Ruijter are top picks. For the glaze, make sure to use Dutch-processed cocoa for deep, dark color. Store leftovers under a cake dome or carefully wrapped in plastic at room temperature for up to three days.