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Preheat your oven to 175°C. Grease a 20–22 cm round cake pan.

In a large bowl, whisk the eggs, sugar, and vanilla extract until the mixture is light and fluffy.

Add the milk and oil to the egg mixture and stir well to combine.

Sift in the flour, cocoa powder, baking powder, and baking soda into the wet ingredients. Gently fold until the batter is smooth and no dry streaks remain.

Pour the cake batter into the prepared 20–22 cm greased pan.

Bake for 20–30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Once baked, remove from the oven and let it cool completely on a wire rack. This cooling process will take at least 60 minutes.

While the cake cools, prepare the fudge cream. In a saucepan, combine the condensed milk, table cream, butter, and dark chocolate. Cook over medium heat, stirring constantly, until the mixture thickens into a spreadable cream. This will take about 10-15 minutes. Remove from heat and let it cool completely. This cooling process will take at least 60 minutes.

Prepare the soaking syrup. In a small pot, mix the milk, sugar, and cocoa powder. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool completely.
Once the cake is completely cool, carefully slice it horizontally into two or three even layers.

Place the first cake layer into a cake ring or on your serving plate. Generously drizzle the cooled soaking syrup over the layer to ensure it stays moist.

Spread a thick layer of the cooled chocolate fudge cream evenly over the first cake layer. You can use a piping bag for a neater application, piping in a spiral pattern.

Place the second cake layer on top of the fudge cream. Repeat the process by drizzling with syrup and spreading another thick layer of chocolate fudge cream.

If you have a third layer, place it on top and repeat the syrup and fudge cream application. If not, place the final cake layer on top.

For the final touch, dust the top of the assembled cake with a layer of cocoa powder using a fine-mesh sieve. Optionally, spread extra fudge cream on the sides of the cake or add chocolate sprinkles for decoration.


Preheat your oven to 175°C. Grease a 20–22 cm round cake pan.

In a large bowl, whisk the eggs, sugar, and vanilla extract until the mixture is light and fluffy.

Add the milk and oil to the egg mixture and stir well to combine.

Sift in the flour, cocoa powder, baking powder, and baking soda into the wet ingredients. Gently fold until the batter is smooth and no dry streaks remain.

Pour the cake batter into the prepared 20–22 cm greased pan.

Bake for 20–30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Once baked, remove from the oven and let it cool completely on a wire rack. This cooling process will take at least 60 minutes.

While the cake cools, prepare the fudge cream. In a saucepan, combine the condensed milk, table cream, butter, and dark chocolate. Cook over medium heat, stirring constantly, until the mixture thickens into a spreadable cream. This will take about 10-15 minutes. Remove from heat and let it cool completely. This cooling process will take at least 60 minutes.

Prepare the soaking syrup. In a small pot, mix the milk, sugar, and cocoa powder. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool completely.
Once the cake is completely cool, carefully slice it horizontally into two or three even layers.

Place the first cake layer into a cake ring or on your serving plate. Generously drizzle the cooled soaking syrup over the layer to ensure it stays moist.

Spread a thick layer of the cooled chocolate fudge cream evenly over the first cake layer. You can use a piping bag for a neater application, piping in a spiral pattern.

Place the second cake layer on top of the fudge cream. Repeat the process by drizzling with syrup and spreading another thick layer of chocolate fudge cream.

If you have a third layer, place it on top and repeat the syrup and fudge cream application. If not, place the final cake layer on top.

For the final touch, dust the top of the assembled cake with a layer of cocoa powder using a fine-mesh sieve. Optionally, spread extra fudge cream on the sides of the cake or add chocolate sprinkles for decoration.
