Chocolate Cake

Into a blender, start by adding the eggs, the refined or granulated sugar, the chocolate powder, the warm water, and the oil, let it all blend very well for 5 minutes.

Pour the mixture into a large bowl and sift the wheat flour, the baking powder, the baking soda, and the cornstarch, now mix it all together very well until combined. 

Pour the batter into a baking tin, greased with unsalted margarine or butter. I’m using a 30cm x 20cm baking tin. 

Gently tap the baking tin to remove air bubbles from batter. 

Take it to a preheated oven at 180°C (356°F) for about 35 minutes. Baking time may vary depending on the power of your oven. 

Meanwhile, into a skillet or pan, add the milk, the table cream, the chocolate powder, the sugar and the unsalted butter or margarine, mix it all together very well until syrup comes to a boil. When that happens, stir for another minute.

Once that's done, turn off the heat and set aside.

Now, into a large pan, add the condensed milk and the chocolate powder, mix very well until combined. 

Add the unsalted butter or margarine and the table cream, mix very well nonstop until it comes to a boil. When that happens, lower the heat, and stir for another 2 minutes.

In the meantime, cake has baked through. 

Cut it into 12 equal-sized slices and pour all the syrup we made. With a fork, open gaps between these slices to make sure the syrup gets into them. 

Now pour all the chocolate mixture over the cake, spreading it very well.

Top the cake with some chocolate sprinkles, to taste.