Preparation

Step 1:
Preheat your oven to 180°C (350°F). Grease a baking pan and line it with parchment paper to prevent sticking.

Step 2:
In a large mixing bowl, whisk the eggs and sugar together until the mixture is light and fluffy. This will incorporate air, giving the cake a tender texture.

Step 3:
Mix the cocoa powder with lukewarm water and oil in a separate bowl until smooth. Gradually add this mixture to the egg and sugar batter, blending well.

Step 4:
Sift the cake flour, salt, and baking powder together. Slowly fold the dry ingredients into the wet batter to create a smooth, lump-free consistency.

Step 5:
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.

Step 6:
Prepare the syrup by combining water, sugar, coffee powder, and vanilla extract in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside.

Step 7:
Using a fork or skewer, poke holes all over the warm cake. Gradually pour the syrup over the cake, ensuring it soaks into every part. Place the cake in the fridge to cool completely.

Step 8:
Whisk the cream (or Orley Whip) until stiff peaks form. Gently fold in the caramel condensed milk until smooth. Spread this creamy mixture evenly over the cooled cake.

Step 9:
Sprinkle the crumbled chocolate flake on top as a decorative and flavorful garnish. Chill the cake in the fridge before serving for best results.