How to make
In a bowl, beat the eggs and sugar, until a white mixture is obtained, add the oil, then the non-alcoholic, sifted flour with baking powder and baking soda and vanilla.
The mixture is divided into two parts, one is left as it is and the walnuts and cocoa are added to the other one.
In a greased and floured sponge cake tin, alternate the two mixtures, by adding pieces of chocolate.
Bake the sponge cake in a preheated oven at 360°F (180 degrees) for 35 minutes.
Optionally, after baking, spread it with the chocolate spread. Sprinkle it with coconut or chocolate sprinkles.
