4-Ingredient Decadent Chocolate Truffle Cake
Ingredients
1 box (approx. 15-18 oz) Chocolate Cake Mix: (Plus the water/oil/eggs called for on the box—standard “hack” recipes count the box as one ingredient).
2 cans (14 oz each) Sweetened Condensed Milk: This forms the base of the fudgy filling.
1 cup Unsweetened Cocoa Powder: Use a high-quality dark cocoa for the best flavor.
1 cup Heavy Cream: To smooth out the filling into a silkier texture.
Instructions
1. Bake the Base
Prepare the chocolate cake mix according to the package instructions in a square or rectangular baking pan.
Once baked, let the cake cool completely.
The Secret Step: Carefully slice the cake in half horizontally to create two layers, or use a spoon to hollow out the center of the cake (leaving a 1-inch border) to create a “trench” for the filling.
2. Create the Truffle Filling (Brigadeiro Style)
In a medium saucepan, combine the sweetened condensed milk, cocoa powder, and heavy cream.
Cook over medium-low heat, stirring constantly with a silicone spatula.
Continue stirring for about 8–10 minutes until the mixture thickens. You’ll know it’s ready when you can run your spatula through the middle and the “path” stays open for a second before closing.
Remove from heat and let it cool for about 15 minutes (it will thicken further as it cools).
3. Assemble
Spread the thickened chocolate mixture generously over the bottom layer of the cake (or fill the hollowed-out center).
Place the top layer of cake back on.
If you have leftover filling, thin it out with a tablespoon of milk or cream to create the shiny glaze for the very top.
4. Chill and Serve
For the best “melt-in-your-mouth” texture, cover the cake and refrigerate for at least 4 hours or overnight. This allows the filling to set and the moisture to move into the cake layers.
