Into a bowl, add the eggs and the sugar, beat with an electric mixer until combined.
Add the butter and the milk, beat again for another 2 minutes.
Also add the chocolate powder and the wheat flour, beat again into a smooth batter.
After that, add the baking powder and gently mix.
Transfer this batter to a ring cake mold greased with butter and flour. My cake mold is 22cm in diameter.
Take it to a preheated oven at 180°C (356°F) and let it bake for about 40 minutes. Baking time may vary depending on the power of your oven.
To make the syrup, into a skillet, add the sugar and let it slightly melt, keep stirring until it turns into a caramel sauce.
Once this is done, add the butter and mix until melted. Gradually add the milk, stirring nonstop. Stir until it turns into a syrup.
When the cake has baked through, get a toothpick and poke holes all over the cake.
Pour the caramel syrup over the cake and let it rest for 15 minutes, so that the cake absorbs the syrup.
Run a knife along the edges of the cake and unmold.