Chocolate Cake

Whip the eggs with sugar using a mixer until pale, fluffy, and thick. Fold in the vegetable oil.

Add the dry ingredients (except for the baking soda) and gently mix.

Dissolve the baking soda in the hot milk, pour it into the batter, and quickly yet carefully fold everything together to make the dough.

Transfer the batter into an 18 cm cake pan (wrap the bottom of the pan with foil beforehand). Bake at 160°C for 20-25 minutes.

Let the baked sponge cake cool completely, then slice it into 3 equal layers.

Completely dissolve the pre-soaked gelatin in hot milk.

Add the chocolate, stir until melted, and then mix in the brandy.

Whip the heavy cream to soft peaks using medium speed.

Fold the chocolate base (at 35-40°C) into the whipped cream, taking care not to deflate it.