Break the eggs into a bowl, add the sugar and salt, and beat with a mixer for 5 minutes.

Add water.

In a separate bowl, place the flour and add the baking powder.

Next, add the cocoa and stir with a spoon.

Gradually pour the flour mixture into the bowl, mixing at low speed.

Pour the mixture into a baking pan lined with baking paper and bake at 180°C for 35-40 minutes. Check with a wooden skewer to see if it is ready; insert it into the sponge cake, and if it comes out dry, it is ready.

While the sponge cake is baking, prepare the cream. If you want, you can strain it through cheesecloth for a few hours to make it thicker, which will remove the whey. So, put the cream in a bowl and add the powdered sugar.

Beat with a mixer first at medium speed for one minute, then at high speed for 8-10 minutes, until the cream thickens well.

It should have this consistency.

The sponge cake is ready, cut it into 3 parts.

All 3 pieces of sponge cake must be thoroughly soaked in milk; you can use a spoon.

Then spread the cream on top, using plenty of it, as this amount of ingredients will be enough for the whole cake.

Spread the sides and top with extra cream.

Finally, grate a little chocolate and sprinkle it on top to make the cake look more attractive. Refrigerate the cake for at least 5-6 hours to soften, but preferably overnight.