Start by preheating your oven to 180°C (350°F). Grease a small round cake pan or line it with parchment paper.
In a large bowl, beat the eggs and sugar together until the mixture becomes light and slightly fluffy. This step helps create that soft, airy texture.
Add the milk, vegetable oil, and vanilla extract. Mix well until everything is smooth and combined.
In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until you get a smooth batter without lumps.
Pour the batter into your prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake is baking, prepare the chocolate glaze. Heat the cream until it is just about to boil, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
Once the cake is out of the oven, let it cool slightly, then pour the warm chocolate glaze over the top. Let it soak in for a few minutes.
Tips
For an even more “melting” texture, don’t overbake the cake. Slightly underbaking keeps the inside soft and moist. You can also serve it warm for a richer, almost lava-like experience.
This cake pairs perfectly with coffee or a glass of cold milk, making it a quick dessert that feels indulgent without the effort.
