Happy Wednesday! It’s a hot hot day here in Northern California. Our power has been turned off several times during the last couple of days because PG& E thinks is the best way to manage fire season. So, for now no more baking this week! I don’t want to have a cake in my oven and then have my electricity gone! Not fun!!

Today I introduce you to my favorite kind of birthday cake ” Chocolate Fudge Cake”. This moist chocolate cake is topped with a frosting that is one of the most popular in Peru. This fudge frosting is made with condensed milk and cocoa powder.

Just a simple chocolate cake covered with fudge frosting and colorful sprinkles. My favorite, the one my mom used to make for my birthday. This cake is perfect for any celebration, easy to make and delicious!

Ready for the recipe?

Yield a 9×13 pan

Ingredients

For the cake

1 3/4 cups all-purpose flour

2 cups white granulated sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk (or you can make your own just regular milk plus 1 tablespoon of white vinegar, let it sit for 10 minutes )

1/2 cup vegetable oil

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

3/4 cup hot coffee

For the frosting

1 can condensed milk by La Lechera

1 can evaporated milk

6 tablespoons of cocoa powder

1/4 cup hot water

1 tablespoon of unsalted butter

1 teaspoon vanilla extract

To decorate

Colorful sprinkles

Directions

For the cake

1.- Preheat the oven to 350 F. Butter the pan . Line the bottom of the pan with parchment paper and then butter and flour the pan.

2.- In a bowl of a stand up mixer, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

3.- In another bowl, mix buttermilk, oil, eggs and vanilla. With the mixer on low speed, add the wet ingredients to the dry. Mix for about 1 minute.

4.- Then, add the the coffee and mix just until combine. Always remember to scrap the bottom of the bowl with a rubber spatula so all is well mixed.

5.- Pour the batter into the prepared pan and bake for about 35-40 minutes or until you insert a toothpick and it comes out clean or with a few dry crumbs. Cool the pan for an hour and then get ready to frost.

For the frosting

1.- In a medium size pan, pour the hot water and cocoa powder. Mix until the cocoa powder is dissolved.

2.- Add condensed milk and evaporated milk. Mix well and stir.

3.-Keep stirring using medium-low heat. You know it’s ready when you can see the bottom of the pan plus the mixture will get thicker. It took me about 30 minutes to 45 minutes to get the right consistency. Be patient and always stir because you don’t want it to burn. Turn off the heat.

4.- When it’s ready, add the butter and vanilla. Stir well.

5.- Pour the fudge into a bowl. Let the fudge cool to room temperature and then cover it with plastic wrap and put it in the fridge for a couple of hours or overnight.

6.- Frost your cake and add some sprinkles!

Note:

This cake can last for a few days. Just place it into a container with a lid. I think I have this cake for about 4 days and it was still very tasty! It doesn’t need refrigeration.