Easy 2-Egg Chocolate Cake That Melts in Your Mouth 🍫

This is the ultimate, super moist 2-egg chocolate sponge cake! 🍫 Soft, fluffy, and soaked to perfection in milk, then topped with a cloud of perfectly stabilized whipped cream. It's incredibly easy to make, uses simple everyday ingredients, and absolutely melts in your mouth. Chocolate Sponge: 2 Eggs (room temperature) 70g Sugar 50ml Milk 40ml Vegetable Oil 80g All-Purpose Flour 15g Cocoa Powder 5g Baking Powder 5g Vanilla Sugar (or 1 tsp vanilla extract) A pinch of salt The Soak: 100ml Milk Whipped Cream Topping: 200ml Heavy Cream (30%-36% fat, ice-cold) 1 packet Whipped Cream Stabilizer 20g Powdered Sugar 🥣 QUICK INSTRUCTIONS Batter: Beat eggs, sugar, vanilla, and salt for 5–7 mins until pale and fluffy. Gently mix in milk and oil. Sift in flour, cocoa, and baking powder. Fold gently. Bake: Bake at 180°C (350°F) for 25–30 mins. Soak: Poke holes in the warm cake and pour 100ml of milk evenly over it. Let's cool. Cream: Whip cold heavy cream with powdered sugar and cream stabilizer until stiff peaks form. Assemble: Spread cream over the cooled cake. Chill for 1-2 hours, slice, and enjoy!