A bakery-style moist cake with a cocoa sponge soaked in simple syrup and covered with generous chocolate cream. A favorite for birthdays and special occasions.
Beat the eggs and sugar until pale. Mix in the cooking oil and milk. Sift in the all-purpose flour, cocoa powder, and baking powder, and mix until smooth.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick inserted in the center comes out clean. Remove the cake before the edges dry out; a slightly moist base absorbs the syrup more easily.
Bring the sugar and water to a boil and cook for 2 minutes. Slowly spoon the cooled syrup over the hot cake.
Beat the cold cream with the sugar until thick. Gradually add the melted chocolate, continuing to mix.
Cover the syrup-soaked cake with the chocolate cream and smooth the top. Refrigerate for at least two hours, then slice and serve.
Pour the syrup over the cake while it is still hot, as soon as it comes out of the oven, so the moisture spreads evenly. Allergens: contains wheat (gluten), eggs, and milk (milk, cream, and butter). After frosting the cake, refrigerate it for at least two hours so it slices more neatly.
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