Peruvian Chocolate Cake

Chocolate Cake might not originate from Peru, but the Peruvian version is truly sensational. The extremely sweet and rich Chocolate Cake is full of the exceptional Peruvian cacao flavors and aromas. And if this wouldn’t be enough the cake is covered with a heavy and creamy fudge. A cake to die for – at least if you like to indulge Peruvian Chocolate Cake is really easy and quick to prepare, you don’t even need a mixer. Only the fudge will keep you tied to the oven for a while. But the result is definitely worth the effort. And as Torta de Chocolate is all about the chocolate, we recommend using good quality cacao.



  • 480 ml milk
  • 2 tablespoons vinegar
  • 360 g all-purpose flour
  • 1 tablespoon baking powder
  • 120 g good quality cacao
  • 180 ml neutral oil
  • 3 eggs
  • 560 g white sugar
  • 1 teaspoon vanilla extract


  • 1 tin sweetened condensed milk (397 g)
  • 1 tin evaporated milk (410 ml)
  • 60 g good quality cacao
  • 1 teaspoon vanilla extract
  • 1 knob of butter

Preparation of the cake.

Preheat oven to 180°. Line a 26 – 28 cm round mold with baking paper (for above pictures we only used half of the cake ingredients and used a 22 cm loaf pan). Add vinegar to the milk and set aside. In a big bowl combine flour, baking powder and cacao. Constantly stirring add first the oil and milk, then the eggs and last the sugar and vanilla extract. Mix thoroughly.

Pour the cake batter in the prepared baking pan. Make sure it’s only ¾ full as the cake will raise. Bake for about an hour. Let cool.

Preparation of the fudge.

For the fudge dissolve the cacao in 3 tablespoons warm evaporated milk. Put the sweetened condensed milk, the evaporated milk and the cacao into a sauce pan. Stirring the entire time cook at a rolling boil until the mixture thickens and gets creamy. This might take 10 to 15 minutes. Add vanilla extract and butter. Remove from heat.


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