For the cake:

1 cup – flour

4 tbsp. – cocoa powder

1 tsp. – baking powder

1/2 tsp. – baking soda

2 tbsp. – powdered sugar

200 g – condensed milk

100 g – butter

1/2 – 1 cup – milk / water

1 tsp. – vanilla extract

1 tsp. – vinegar

For the chocolate truffle sauce:

3 cups – dark chocolate

3/4 cup – fresh cream / whipping cream

3 tbsp. – butter

For the chocolate ganache to cover the cake:

1 cup – dark chocolate

5 tbsp. – fresh cream / whipping cream

Simple syrup as needed to soak the cake (simple syrup is made with equal quantities of sugar and water boiled until the sugar has completely melted)


  1. Into a large mixing bowl sieve together the flour, cocoa, baking powder, baking soda and sugar. Add the soft butter and mix well to combine.
  2. Add the condensed milk, milk and vanilla into the flour mixture and mix well. Now add the vinegar and mix again until well incorporated. You can adjust the quantity of milk according to the batter consistency.
  3. Pour the batter into a greased baking tin and bake in a preheated oven at 180 º C for 20 – 25 minutes. Every oven temperature will be different so check after 20 minutes using a tooth pick inserted into the center. If the tooth pick comes out clean, then the cake is done.
  4. Transfer the cake into a wire rack and let it cool completely before frosting. Now melt the chocolate and cream for the truffle sauce. You can either melt in a microwave or in a double boiler. After the chocolate is completely melted, mix the butter.
  5. Cut the cake into 3 layers. Place a cake layer and add simple syrup and put a layer of truffle sauce. Repeat for the other layers as well and frost the cake completely with the yummy truffle sauce. Place the cake in the refrigerator.
  6. Meanwhile prepare the chocolate ganache to cover the cake. Melt in a microwave or double boiler as you like. Take the cake out of the refrigerator and pour the cooled ganache on top. Place the cake again in the refrigerator to set. Garnish as your preference. I just added some chocolate vermicelli and chocolate truffle rosette on top.