INGREDIENTS:
two cups sugar
1 ¾ cup flour.
34 cup Hershey’s chocolate
12 tsp baking powder
12 tsp baking soda
1 tablespoon salt
2 eggs
1 quart of milk It could be vegetable, almond, or soy.
12 cup olive oil
2 teaspoons vanilla.
1 cup of hot water

DEVELOPMENT IN STEPS:
In a large mixing basin, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
Mix in the eggs, milk, oil, and vanilla for 2 minutes on medium speed.
Pour in the hot water (the dough will be very liquid).
Pour the batter into a buttered and floured cake pan.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

For the cake, combine the following ingredients:
100 grams dark chocolate
150g butter 80 mL hot milk
120 g sugar
3 eggs
120 g whole wheat flour
30 grams cocoa powder
a half teaspoon baking powder

To make the chocolate ganache, follow these steps:
100 grams dark chocolate
20g of butter

Method of preparation:

Pour the milk over the chocolate in a small bowl. Mix until the chocolate has melted and everything has been thoroughly mixed.
Mix the butter and sugar in a mixing bowl until the butter is creamy and the sugar is dissolved. Mix in the eggs, one at a time.
Mix the flour, cocoa powder, and baking powder together. Mix in the previously prepared chocolate until everything is thoroughly blended.
Fill the pound cake tin (20x8x7cm – size of a pound cake tin) with parchment paper and level. Place in the oven and bake for 60-90 minutes at 180°C/360°F.
Melt the chocolate and butter in the bowl over a pan of hot water. Mix until everything is well blended.
Pour the chocolate over the prepared cake and smooth it out evenly on all sides. Serve cut into pieces.