Ingredients
For the Cake:
• 2 cups flour (250 g)
• 1¾ cups granulated sugar (350 g)
• ¾ cup cocoa powder (75 g)
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• ½ cup vegetable oil (120 ml)
• 1 cup milk (240 ml)
• 1 cup hot water or coffee (240 ml)
• 2 teaspoons vanilla For the Chocolate Cream:
• 225 g butter (soft)
• 3½ cups powdered sugar (440 g)
• ½ cup cocoa (50 g)
• ¼ cup milk or cream (60 ml)
• 1 teaspoon vanilla
Decoration:
• Colored sprinkles
Preparation
Cake
Preheat the oven to 170°C.
Grease two 20 cm cake pans and line the bottoms with parchment paper.
Mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
Add the eggs, oil, milk, and vanilla, and whisk.
Slowly add the hot water/coffee (the batter will be runny).
Divide between the pans.
Bake for 30–35 minutes. A toothpick should come out clean.
Let cool for 10 minutes, then cool completely on a wire rack.
Cream
Beat the butter.
Gradually add the powdered sugar and cocoa.
Add the milk and vanilla, beat until smooth.
Assembly
Flatten the cakes.
Spread cream between them.
Cover the top and sides.
Decorate with colorful sprinkles 
Tips
Using hot coffee intensifies the chocolate flavor The cake must be completely cool before spreading the cream
