To prepare the chocolate sauce:
Chocolate: palette (dark)
Cream: 1/3 cup (liquid or milk)
Cocoa powder: Half a cup
Nescafe: half a cup (hot)
Oil: half a cup
Milk: 1 cup (liquid)
Yogurt: 2 tbsp
Baking soda: 1 1/2 teaspoons
Salt: a quarter of a teaspoon
Vanilla: 1 teaspoon
Eggs: 2 tablets
Sugar: one and a half cups
Flour: 2 cups
Chocolate: as desired (cut / topped)
How to prepare
Put cocoa powder in a bowl, add hot nescafe, and stir until completely blended without lumps.
Add the oil, milk, and yogurt and stir well until the cocoa mixture is gone.
Add baking soda and salt, and stir the ingredients together.
Add vanilla and eggs, and whisk with a hand whisk until well combined, then add sugar and blend the ingredients for a minute.
Sift the flour over the ingredients and beat until the flour is gone and the cake ingredients are completely mixed.
Place parchment paper in a cake pan and pour the mixture into it and put it in the oven at 170 degrees for about 35-40 minutes.
Cut the chocolate bar and add the liquid cream on top and dissolve it on the steaming water and keep stirring, then leave the mixture until it becomes warm.
Take out the cake and let it cool down, then pour the sauce over it and decorate with the chocolate pieces, then put the cake in the fridge for a few hours, then serve.