- 300 g all-purpose flour
- 60 g cocoa powder
- 250 g granulated sugar
- 10 g baking powder
- 5 g baking soda
- 3 g salt
- 180 g eggs
- 250 ml milk
- 120 ml vegetable oil
- 10 ml vanilla extract
- 500 ml whipping cream
- 80 g powdered sugar
- 100 g dark chocolate
- 30 g colorful sugar sprinkles
Preheat the oven to 175 degrees Celsius, grease two square pans lightly, and line their bases with parchment paper for effortless removal once baking finishes.
In a large bowl, whisk flour, cocoa, baking powder, baking soda, sugar, and salt until the dry ingredients appear evenly combined and completely lump free.
Beat eggs, milk, oil, and vanilla separately, then pour the mixture into the dry ingredients and stir gently until a smooth batter forms evenly throughout.
Divide the batter evenly between the prepared pans, level the surfaces, and bake until a skewer inserted centrally emerges clean, approximately twenty five minutes total.
Cool the layers completely, then whip the cream with powdered sugar until firm peaks develop, keeping the filling cold and stable throughout the assembly process.
Spread half the cream over one chocolate layer, cover with the second layer, and coat the top evenly with the remaining cream in smooth strokes.
Sprinkle grated chocolate and colorful sugar decorations across the surface, pressing them lightly so they adhere without damaging the soft cream topping during final decoration.
Chill the assembled cake for at least two hours, then cut neat squares using a warm knife and serve each portion cold for clean presentation.