Chocolate Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

I don’t think this rich, fudgy, syrup-drenched cake is originally from Peru. However, it is hugely popular in Lima and you can find it in every bakery, café, corner store, and home. If there’s a birthday party, rest assured that this will be the cake holding the candles.


  • 3 cups cake flour
  • 8 tablespoons cacao powder
  • 1 teaspoon


  1. Grease a 10-inch tube pan, and cover the bottom with parchment paper.
  2. Preheat the oven to 350°F.
  3. Sift the flour, cacao coffee, salt, and baking soda, in a big bowl.
  4. Make a well in the center and add the oil, milk, vinegar, vanilla,