Into a bowl, add the sugar, the eggs, beat all the ingredients very well for 2-3 minutes with an electric mixer.
Add the melted butter, beat for another minute.
Add the sifted wheat flour, the vanilla sugar and the milk, beat again until combined.
Add the baking powder and mix gently with a whisk.
Finally, add the chocolate sprinkles and mix.
Into a 20cm diameter x 10cm deep cake pan, fit a 5L plastic bag.
Pour all the batter into this plastic bag and tie it tight.
Take it to the freezer and let it freeze well – you’ll be able to bake the batter whenever you like.
Once the batter is frozen, cover the bottom of the cake pan you used as a support with parchment paper and transfer the batter to the cake pan, removing it from the plastic bag.
Bake in a preheated oven at 180°C (356°F) for 45 minutes.
While the cake is baking, into a bowl, add the chocolate and microwave it in 30-second intervals until fully melted, then add the table cream and mix until a ganache is formed.
Once the cake has baked through, unmold it and pour the ganache all over it.