• Line 22 cm microwave-safe pan with parchment paper.
• In a bowl, mix sugar, cocoa powder, flour and baking powder.
  140 g all purpose flour , 160 g caster sugar, 3 tablespoon cocoa powder, 2 teaspoon baking powder
• Whisk in oil, vanilla extract, eggs and hot water until combined.
  2 large eggs, 100 ml sunflower oil, 100 ml hot water, 1 teaspoon vanilla extract
• Pour the mixture into the cake pan and microwave on full power (800 watts) for about 7 minutes.
• After that, check if the cake is fully cooked by poking a toothpick into the middle of the cake, if it comes out clean, the cake is ready.
• Allow the cake to cool completely on a cooling rack.

To make the ganache

• In a small bowl, add the chocolate and the cream and microwave for about 1-2 minutes, stirring every 30 seconds until melted.
  100 g dark chocolate, 5 tablespoon double cream
• Spread the ganache on top of the cooled cake and scatter with the sprinkles.
  1 tablespoon chocolate sprinkles