Preheat your oven to 180°C (360°F) to ensure it’s ready when your batter is mixed.

In a large mixing bowl, crack the eggs and whisk them together with the sugar and vanilla sugar until the mixture is smooth and slightly pale.

Add in the cocoa powder and continue to whisk until well combined, creating a rich chocolate base for your cake.

Gradually pour in the milk and vegetable oil, whisking continuously to incorporate them fully into the mixture.

Add a pinch of salt to enhance the flavors, and then sift in the flour and baking powder. Fold these dry ingredients into the wet mixture gently, being careful not to overmix.

The batter should be smooth and slightly thick, with a deep chocolate color.

Lightly grease a 24 cm casserole dish with a bit of oil or butter to prevent the cake from sticking.

Pour the batter into the prepared dish, spreading it out evenly with a spatula.

If you’re a fan of extra chocolatey goodness, sprinkle some chocolate chips on top of the batter before baking.

Place the casserole dish in the preheated oven and bake for 40 minutes.

To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, the cake is ready.

Once baked, remove the cake from the oven and let it cool in the dish for a few minutes.

After the cake has slightly cooled, sprinkle it with powdered sugar for a touch of sweetness and a beautiful finish.

Slice and serve warm, enjoying the moist, rich texture of the cake.