Ingredients

For the cake

• 4 eggs
• 1 cup of granulated sugar
• 1 cup of all purpose flour (the cup size is 200 ml.)
• 4 tablespoons of milk
• 3 tablespoons of cocoa powder
• 1 packet of vanilla powder (5 grams)
• 1 packet of baking powder (10 grams)
• 1 cup of cold milk (200 ml.)
• 1 packed of whipped cream powder (75 grams)
• 1 cup of cold milk

For the chocolate sauce

• 1 packet of chocolate sauce powder (128 grams)
• 2 cups of milk
• The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.
2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.
3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.
4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.
5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.
6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.