1
Preheat your oven to 175°C (347°F).
2
Grease 22cm round cake pan, or line it with parchment paper.
3
In a large mixing bowl, sift together the flour, sugar, cocoa powder, vanilla sugar, baking powder, baking soda, and salt.
4
Add the milk, neutral oil, and eggs, mix until well combined and achieve a smooth batter.
5
Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
7
Then, transfer them to a wire rack to cool completely or refrigerate it like I did.
8
Heat the cream just until it starts to simmer (don’t boil).
9
Pour the hot cream over the chocolate.
10
Let it sit for 1–2 minutes, then stir until smooth and glossy.
11
Cool slightly before spreading, or chill and whip it for a fluffy texture (2 minutes).