Chocolate Eskimo Cake

Whisk the eggs with the sugar until pale and fluffy. Pour in the vegetable oil and milk (1), then gently fold together.

Sift in the dry ingredients and quickly yet carefully fold into a smooth batter. Dissolve the baking soda in the hot milk (2), pour it into the batter, and mix until just combined.

Transfer the batter into an 18 cm cake pan and bake at 160°C (320°F) for 20–25 minutes. Let it cool completely.

Bring the sugar and water to a boil without stirring. Let it cool, then stir in the cognac. Brush the syrup over the cooled sponge cake.

Pour the hot heavy cream (1) over the chocolate. Let it sit for a couple of minutes, then blend with an immersion blender until emulsified.

Whip the heavy cream (2) to soft peaks. Gently fold it into the chocolate base. Spread over the soaked sponge cake and chill in the refrigerator for 12 hours.

Melt the chocolate and mix it with the vegetable oil.