DRUNKEN CHOCOLATE CAKE! MOIST, FLUFFY, DELICIOUS, AND SUPER EASY!

In a stand mixer, beat the four eggs and one cup of granulated sugar for 15 minutes, until you achieve a very fluffy and creamy mixture.

Sift and add to the beaten mixture, alternating between one and a half cups of all-purpose flour, half a cup of cocoa powder, half a tablespoon of baking powder, and one level teaspoon of baking soda.

Add half a cup of very hot water, gently mixing until all ingredients are completely incorporated to form a smooth and wonderful batter.

Pour the batter into a greased and floured rectangular baking pan (8x12 inches, about 2 inches deep), dusted with all-purpose flour.

Bake in a preheated oven at 338°F (if electric) or 350°F (if conventional) for approximately 35 minutes, or until a toothpick inserted comes out clean.

While the cake bakes, prepare the soaking syrup: mix one and a half cans of sweetened condensed milk, one can of heavy cream, and one cup of chocolate drink mix in a saucepan.

Add 80g of semisweet chocolate and cook over medium heat, stirring continuously until the chocolate melts and the syrup thickens slightly, achieving a fudgy flavor.

Add four cups of milk to the syrup, mix well, and let it boil for about two minutes.

Remove the warm cake from the oven (still in the pan) and pour half of the syrup over it, allowing it to soak in for a few moments.

Poke the entire cake with a fork to facilitate better absorption.

Pour the remaining syrup over the poked cake and wait for it to fully absorb the moisture.

Finish by spreading half a cup of chocolate sprinkles over the cake.