This cake is a classic in Lima. It´s very easy to make at home, but you can also buy it in pastry shops and cafés. Once you have everything ready you can mix the ingredients in just a few minutes. While the cake is in the oven, make the fudge, or buy it already made if you are impatient and can´t wait to have a spoonful.
Sometimes I like to chop the pecans coarsely to give more texture to the cake. Others, I prefer to grate them to get their flavor and some texture, but without large pieces. With practice you will note what a huge difference this step makes in the preparation of this cake.
This time I used the mixer to prepare it, but if you combine the eggs and sugar with a wire whisk, you will have a brownie-like cake, which is actually the texture you should be looking for. If you want it more cakey, choose the mixer method.
Cool the cake on racks, unmold, and frost with slightly warm fudge. Then sprinkle some chopped pecans on top, which should be toasted for added flavor.
To make the fudge, combine the ingredients in a heavy bottom saucepan, and cook over medium-low heat, stirring all the time, until you can see the bottom of the pan. Finish with butter and vanilla, stir, and cool to room temperature.
If you have leftover fudge, transfer to a tightly sealed container and keep refrigerated for up to a week.
- 4 eggs
- 1 cup sugar
- ½ cup melted butter, at room temperature
- 1 cup All-purpose flour
- 3 tablespoons dark cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1½ cup coarsely grated or chopped pecans
- 1 12-ounce can evaporated milk
- 1 14-ounce can condensed milk
- ⅓ cup dark cocoa
- 1 teaspoon vanilla
- 1 tablespoon butter
- Preheat the oven to 325°F. Grease two loaf pans, line the bottom with parchment paper, and grease again.
- Beat the eggs until lightly foamy. Add sugar and continue beating until slightly thick. Turn off the mixer and add the melted butter. You can do this by hand, just mixing the ingredients. The cake will turn out moist and fudgy.
- Sift the flour, cocoa, baking powder and salt together. Stir into the egg mixture, and add vanilla and pecans.
- Pour the batter into the prepared baking pans.
- Bake for 40 minutes.
- Combine the milks in a saucepan. Dissolve the cocoa in ½ cup boiling water and add to the milks.
- Cook over medium heat, stirring constantly until you can see the bottom of the pan. Turn the heat off, add vanilla and butter, and stir.
- Cool to room temperature before using.