Make yourself a quick and enjoyable cocoa cake, ideal to accompany your breakfast or as an intermediate snack.
2 cups of sugar
2 cups of flour that inflates itself
1 cup of margarine at room temperature
1 cup of cocoa
½ cup fresh milk
1 pinch of salt
3 spoonful of baking powder
3 spoonful of chocolate praline
Beat the butter with sugar until it softens. Add one by one the eggs, then all the ingredients. Finally add the praline. Butter a form of cake and instead of sprinkling with flour do it with a little crystal sugar, because it helps the mixture to grow and inflate more.
Bake at 170-180 degrees for 45 minutes, if necessary leave it a little longer after we have tried it by putting a small knife in the center of the cake. We want to be a little moist in the center. Remove from oven, let it cool a little and cut our cake.