How to make
Honestly, I have never had a better wet cake in my life. The sauce can be felt all over the cake and its balanced taste is wonderful. So I would definitely say don't worry about the measurements, especially the sugar ratio.
There are some important culinary secrets to the recipe. First of all, the cake must be hot in the sauce, so that the soaked sponge cake can absorb the sauce well.
The sponge cake ingredients should be at room temperature and the oven should be preheated to 340°F (170°C). As a true wet cake lover, I definitely recommend you try this recipe.
Beat the eggs and sugar, until they are very well beaten and a white mixture is obtained. Add the oil and milk and continue to beat.
Add the flour, baking powder and cocoa and mix.
Grease the bottom of a rectangular baking pan with oil. Pour the cake mixture and bake it in an oven preheated to 340°F (170°C) for 20-22 minutes.
While the cake is baking, prepare all of the ingredients for the sauce in a saucepan. Cook the mixture over the heat, until it thickens and remove it from the heat.
Cut the cake, while it's still warm from the oven, into squares. Pour the hot cocoa sauce over the warm cake.
Leave it to cool for 10 minutes and serve it. It's best to keep it in the fridge for about 2-3 hours if you can wait. Enjoy this chocolate cake!
Garnish it as you like with nuts or coconut shavings or whipped cream, I chose cream.
The Legendary Cocoa Wet Cake is ready.
