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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180 degrees Celsius.
Mix plain flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl, whisk eggs and sugar until pale and fluffy.
Add vegetable oil and vanilla extract to the egg mixture and combine well.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until smooth.
Pour the batter into a greased cake pan and bake for 30 minutes until a skewer inserted comes out clean.
Combine sugar, dark chocolate, milk, oil, heavy cream, cocoa powder, and vanilla sugar in a saucepan.
Heat the mixture over medium heat, stirring constantly, until the chocolate melts and the sauce is smooth.
Bring the sauce to a boil, then remove from heat.
Slice the baked cake into squares.
Pour half of the chocolate sauce over the cake and let it soak for 30 minutes.
Slowly add the remaining chocolate sauce over the cake.
Decorate with white chocolate and refrigerate overnight.
Serve cold with tea.
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Best enjoyed cold with tea.
Can I use milk instead of buttermilk?
Yes, you can use milk as a substitute for buttermilk.
How should I store the cake?
Store the cake in the refrigerator to keep it fresh.
Can I use milk chocolate instead of dark chocolate?
Yes, but it will result in a sweeter sauce.
Is it necessary to refrigerate the cake overnight?
Refrigerating overnight helps the cake absorb the sauce better.
Can I skip the white chocolate decoration?
Yes, the decoration is optional.
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