1Combine 3 room temperature eggs, 1 large hanging of vanilla or 2-3 tears of vanilla powder, 1 cup of oil, 1/4 cup of warm milk, and 1 1/4 cups of sugar in a blender.
2Combine 3 room temperature eggs, 1 large hanging of vanilla or 2-3 tears of vanilla powder, 1 cup of oil, 1/4 cup of warm milk, and 1 1/4 cups of sugar in a blender.
3Combine 3 room temperature eggs, 1 large hanging of vanilla or 2-3 tears of vanilla powder, 1 cup of oil, 1/4 cup of warm milk, and 1 1/4 cups of sugar in a blender.
4Blend until the sugar dissolves completely and the mixture's color lightens.
5Blend until the sugar dissolves completely and the mixture's color lightens.
6Blend until the sugar dissolves completely and the mixture's color lightens.
7Pour the wet mixture into an outer dish.
8Pour the wet mixture into an outer dish.
9Pour the wet mixture into an outer dish.
10Sift 2 1/4 cups of flour and 1/4 cup of raw cocoa into the wet mixture.
11Sift 2 1/4 cups of flour and 1/4 cup of raw cocoa into the wet mixture.
12Sift 2 1/4 cups of flour and 1/4 cup of raw cocoa into the wet mixture.
13Stir until the mixture is well combined.
14Stir until the mixture is well combined.
15Stir until the mixture is well combined.
16If the mixture is too thick, add 2-3-4 suspensions of milk until the texture is adjusted; if too light, add 2 suspensions of flour.
17If the mixture is too thick, add 2-3-4 suspensions of milk until the texture is adjusted; if too light, add 2 suspensions of flour.
18If the mixture is too thick, add 2-3-4 suspensions of milk until the texture is adjusted; if too light, add 2 suspensions of flour.
19Grease a rectangular pyrex tray size 24 with oil.
20Grease a rectangular pyrex tray size 24 with oil.
21Grease a rectangular pyrex tray size 24 with oil.
22Pour the cake mixture into the greased tray.
23Pour the cake mixture into the greased tray.
24Pour the cake mixture into the greased tray.
25Tap the tray twice to release air bubbles.
26Tap the tray twice to release air bubbles.
27Tap the tray twice to release air bubbles.
28Bake in a preheated oven at 175 degrees Celsius for 35 minutes.
29Bake in a preheated oven at 175 degrees Celsius for 35 minutes.
30Bake in a preheated oven at 175 degrees Celsius for 35 minutes.
31After 35 minutes, insert a wood skewer into the cake; if it comes out clean, the cake is ready.
32After 35 minutes, insert a wood skewer into the cake; if it comes out clean, the cake is ready.
33After 35 minutes, insert a wood skewer into the cake; if it comes out clean, the cake is ready.
34For the sauce, combine 1 cup of milk, 1 cup of sugar, and 4 large spoons of raw cocoa in a mixer.
35For the sauce, combine 1 cup of milk, 1 cup of sugar, and 4 large spoons of raw cocoa in a mixer.
36For the sauce, combine 1 cup of milk, 1 cup of sugar, and 4 large spoons of raw cocoa in a mixer.
37While mixing, gradually add 1 cup of oil in a thin stream until the sauce thickens.
38While mixing, gradually add 1 cup of oil in a thin stream until the sauce thickens.
39While mixing, gradually add 1 cup of oil in a thin stream until the sauce thickens.
40Once the cake has cooled, pour the sauce over it.
41Once the cake has cooled, pour the sauce over it.
42Once the cake has cooled, pour the sauce over it.
43Decorate with chocolate sprinkles or grated chocolate as desired.
44Decorate with chocolate sprinkles or grated chocolate as desired.
45Decorate with chocolate sprinkles or grated chocolate as desired.