Preparation:

1. Preheat the oven to 175°C (347°F)

2. In a large mixing bowl, whisk together the sugar, eggs, and oil until well combined

3. Add the chocolate powder, flour, baking powder, and half of the whipping cream. Mix until smooth

4. Pour the batter into a greased baking pan (20 cm/8 inch)

5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean

6. Allow the cake to cool completely before adding the topping

topping

7. In a small saucepan, heat the remaining whipping cream over low heat until warm (do not boil)

8. Remove from heat and add the chopped dark chocolate, stirring until fully melted and smooth

9. Microwave option: Combine the cream and chocolate in a microwave-safe bowl and heat for 20 seconds. Stir until smooth and fully melted

10. Pour the melted chocolate mixture over the cooled cake, allowing it to set before serving

Notes:

• For a richer taste, use cocoa powder instead of regular chocolate powder

• Store the cake in the refrigerator, where it keeps well for up to a week