1

Using a wire whisk, beat the eggs, sugar, and vanilla at high speed for 3 to 5 minutes until a white mixture forms, then add the milk.

2

At the lowest speed, gradually add the sifted flour, salt, baking powder, and cocoa powder, and beat until the flour is incorporated. Then add the butter, being careful to retain the air in the mixture without overbeating.

3

Pour the mixture into a greased and floured glass pan or one lined with parchment paper, then gently tap the pan to release any air bubbles before baking.

4

Bake in a preheated oven at 200°C on the middle rack for 25 minutes. Bake from the bottom for 22 minutes, then from the top for 3 minutes, or until fully cooked.

5

First, remove it from the oven and leave it in the pan for approximately 20 minutes. Second, remove it from the pan and store it in an airtight container to maintain its moisture. Let it cool completely, then decorate as desired.