Chocolate Cake in a Baking Dish (Pratik Borcam Pastası)

Whip the eggs and sugar with a mixer until you get a light and fluffy mixture.

Add the vegetable oil and milk, then fold in the flour, cocoa, baking powder, and vanilla. Mix until smooth.

Pour the batter into a rectangular Borcam dish and bake in a preheated 180°C oven for about 30 minutes.

While the cake is still warm, brush it evenly with milk to soak it through.

Whip the whipped cream (crème Chantilly) with cold milk until it reaches a firm consistency. Add the chocolate spread and whip again until thick.

Spread the cream over the completely cooled and soaked cake. Smooth the surface with a spatula.

Refrigerate for about 1 hour.

Heat the cream until hot, but don't let it come to a rolling boil. Add the milk and dark chocolate, stir until completely melted.

Once the ganache cools slightly, pour it over the top of the cake.