For the cake: 2 Eggs, 1 Glass of sugar, 1 finger missing from 1 glass of milk, Half a glass of oil, 3 Tablespoons of cocoa, 1 Water glass + 2 tablespoons of flour, 1 Pack of baking powder, 1 Pack of vanilla, Drops of chocolate
For the cream: 2 packages of pastry cream, 1.5 cups of milk, Food coloring
First, we beat our sugar and eggs until they turn white. We add milk and oil to our mortar, which is white foamy foam, and mix it again.
We add our cocoa and 1 glass of flour and mix, then add 2 tablespoons of flour (may vary from the brand of flour, add gradually) and finally add the baking powder and vanilla and mix.
Then we pour our cake batter evenly on cupcake papers and add chocolate chips on top and bake in a preheated 170 degree oven.
While our cake is baking, we make our cream, add cream and milk into our mixing bowl and mix it with a mixer until it gets a solid consistency. We add 3-4 drops of food coloring to the solidified cream and mix again.
We put it in a squeezing bag and wait for it to freeze in the fridge. We leave our baked cake to cool, squeeze the cooled cake cream and decorate the top.