A showy, bakery-style soaked cake made by drenching a cocoa cake base in syrup and coating it generously with chocolate cream. It is the indispensable dessert of birthdays and special occasion tables.
Beat the eggs and sugar until pale, add the vegetable oil and milk and mix. Sift in the flour, cocoa and baking powder and add them in, and get a smooth batter.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick comes out clean. Note: take it out before the edges dry out, the base staying slightly moist makes soaking easier.
Boil the sugar and water and cook for two minutes, then slowly pour the cooled syrup over the warm cake base, drizzling it with a spoon.
Whip the cold cream with sugar until it reaches a thick consistency, add the melted chocolate little by little and keep mixing.
Cover the soaked cake base with the cream you prepared, smooth the top and after resting it in the refrigerator for at least two hours, slice and serve.
Important: Soaking the cake base in syrup while still warm, right out of the oven, spreads the moisture more evenly. Allergen: contains gluten (flour), egg, dairy (milk, cream, butter). After frosting the cake, let it rest in the refrigerator for at least two hours for cleaner slices.
Wait for the cake base to cool completely before spreading the cream; cream spread onto a warm base can run and spread out, while on a cold base you get a smooth, even surface.
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