Ingredients

For the dough:
Egg 4 pcs
Sugar 1 tbsp
Flour 1 tbsp
Milk 4 tbsp
Cocoa powder 3 tbsp
Vanilla 1 packet (5 g)
Baking powder 1 packet (10 g)
Milk 1 tbsp (cold!)
For buttercream:
Cream 1 package (75 g)
Milk 1 tbsp (cold!)
For chocolate cream:
Cocoa powder 128 g
Sugar 0.5 tbsp
Milk 2 tbsp

How to make wet chocolate cake

Mix eggs and sugar in a deep bowl using a mixer or whisk until foamy.

Add the rest of the dough ingredients and continue mixing for 3-4 minutes until the consistency of light cream is smooth.

Pour the resulting dough into a greased round pan.

Bake the cake in a preheated oven at 170°C for 25 or 30 minutes.

Check the readiness with a clean toothpick; when there is no raw dough left on it, the cake is ready, remove it from the oven.

Then pour a glass of cold milk over it and leave it to absorb the milk and cool down.

Preparing chocolate cream

Combine the milk, cocoa powder and sugar for the chocolate sauce in a bowl, stirring until it thickens.

Then leave it in a cool place and stir occasionally. When the sauce is thick enough, pour it on top of the cake over the whipped cream you spread on the cake earlier.