Moist Chocolate Cake

Preheat the oven to 160 °C fan (180 °C top/bottom heat).

Grease a 26 cm springform pan and dust it with flour.

In a bowl, mix the flour, baking powder and cocoa powder well.

In a second bowl lightly beat the egg. Add sugar, chocolate pudding and vanilla sugar, then stir in the oil and mix until the sugar has largely dissolved.

Briefly fold in the flour–cocoa mixture, only until no dry flour is visible.

Pour the batter into the prepared springform pan and smooth the surface.

Bake in the preheated oven for 25–30 minutes and perform a skewer test toward the end.

Let the cake rest in the pan for 5 minutes, then remove it from the pan and let it cool completely on a wire rack.

Decorate or fill as desired.