INGREDIENTS
FOR THE CAKE BATTER
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
FOR THE CHOCOLATE SAUCE
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup milk
INSTRUCTIONS
PREPARE THE CAKE BATTER
In a large bowl, whisk the eggs and granulated sugar until pale and slightly frothy. Add the vegetable oil and milk, then whisk briefly until well combined. Sift in the cocoa powder, vanilla extract, flour, and baking powder. Mix gently using a spatula or a mixer on low speed until smooth. Do not overmix to keep the cake soft and moist.
PREPARE THE CHOCOLATE SAUCE
Place the cocoa powder, vegetable oil, sugar, and milk in a saucepan. Heat over medium heat, stirring constantly until the sugar is fully dissolved. Do not allow the mixture to boil. Remove from heat and set aside. Reserve 1 cup of the sauce to pour over the cake after baking.
BAKE THE CAKE
Pour the cake batter into a greased baking pan or mold. Bake in a preheated oven at 170–180°C (350°F) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
SOAK THE CAKE
Remove the cake from the oven and let it rest for 2–3 minutes. Slowly pour the reserved warm chocolate sauce over the warm cake, allowing it to absorb completely. This step ensures an ultra-moist and rich texture. Serve with extra sauce if desired.
TIPS FOR BEST RESULTS
- Pour the sauce while both the cake and sauce are warm for maximum absorption.
- For deeper chocolate flavor, add 50–60 g dark chocolate to the sauce while warm.
- Top with coconut flakes, chopped nuts, or grated chocolate for extra texture.