For the cake:

1.  Beat 2 eggs and 300 mls sugar together until they are white
2.  Add 150 mls all purpose flour, 2 tablespoons of cocoa and 2 teaspoons of baking powder
3.  Melt 100 grams butter, add 1 teaspoon vanilla and pour into the bowl with the other ingredients
4.  Mix well and bake in a smallish cake tin for 45 minutes at 175 degrees celcius.  The cake will rise and then collapse.  This is normal.

Cool the cake completely.  If you are impatient, eat it straightaway on its own or with whipped cream.  Alternately, wait a bit and make the topping:

1.  Melt together 200 mls whipping cream, 100 g butter, 4 tablespoons of caster sugar, 4 teaspooons of cocoa and 2 teaspoons of flour and then bring to a boil until it thickens. 
2.  While this is still hot, pour it all over the cooled cake.

This is a cake that seems to get better as it ages.  It is even better the next day.  And believe me, it’s pretty good when it comes out of the oven.  Yum.