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Preheat your oven to 180°C. Grease and flour a small round baking pan.

In a mixing bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy.

Sift in the cocoa powder, flour, baking powder, baking soda, and salt into the egg mixture. Mix gently until just combined.

Add the milk, oil, and vanilla extract to the batter. Continue to mix until all ingredients are well combined and the batter is smooth.

Pour the cake batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool completely on a wire rack.

While the cake cools, prepare the chocolate sauce. In a saucepan, combine the heavy cream, cocoa powder, sugar, milk, and salt.

Place the saucepan over medium heat and stir constantly until the mixture thickens to a sauce-like consistency.

Remove the saucepan from the heat and stir in the vanilla extract. Allow the chocolate sauce to cool completely.

Prepare the whipped cream. In a clean mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.

Whip the mixture using an electric mixer until stiff peaks form.

Once the cake has cooled, carefully cut it horizontally into two even layers.

Place one cake layer onto your desired serving plate. Spread an even layer of the cooled chocolate sauce over the first cake layer.

Next, spread a layer of the prepared whipped cream over the chocolate sauce.

Carefully place the second cake layer on top of the whipped cream.

Spread the remaining chocolate sauce evenly over the top of the second cake layer.

Finally, spread the remaining whipped cream over the top chocolate sauce layer.

Chill the assembled cake in the refrigerator for at least 2 hours to allow the layers to set and flavors to meld.

Before serving, garnish the cake with chocolate shavings for an appealing finish.


Preheat your oven to 180°C. Grease and flour a small round baking pan.

In a mixing bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy.

Sift in the cocoa powder, flour, baking powder, baking soda, and salt into the egg mixture. Mix gently until just combined.

Add the milk, oil, and vanilla extract to the batter. Continue to mix until all ingredients are well combined and the batter is smooth.

Pour the cake batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool completely on a wire rack.

While the cake cools, prepare the chocolate sauce. In a saucepan, combine the heavy cream, cocoa powder, sugar, milk, and salt.

Place the saucepan over medium heat and stir constantly until the mixture thickens to a sauce-like consistency.

Remove the saucepan from the heat and stir in the vanilla extract. Allow the chocolate sauce to cool completely.

Prepare the whipped cream. In a clean mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.

Whip the mixture using an electric mixer until stiff peaks form.

Once the cake has cooled, carefully cut it horizontally into two even layers.

Place one cake layer onto your desired serving plate. Spread an even layer of the cooled chocolate sauce over the first cake layer.

Next, spread a layer of the prepared whipped cream over the chocolate sauce.

Carefully place the second cake layer on top of the whipped cream.

Spread the remaining chocolate sauce evenly over the top of the second cake layer.

Finally, spread the remaining whipped cream over the top chocolate sauce layer.

Chill the assembled cake in the refrigerator for at least 2 hours to allow the layers to set and flavors to meld.

Before serving, garnish the cake with chocolate shavings for an appealing finish.
