Preheat your oven to 180°C (350°F) and grease a 9x13 inch baking pan.

In a large bowl, beat eggs and sugar together until pale, thick, and ribbons form (5-7 minutes).

In a separate jug, whisk cocoa powder with warm water and oil, then combine with the egg mixture.

Sift cake flour, baking powder, and salt over the wet ingredients and fold gently until no dry streaks remain.

Pour the batter into the prepared pan and smooth the top.

Bake for 30-35 minutes until the cake springs back and a toothpick comes out with moist crumbs.

While the cake bakes, make the syrup by dissolving sugar and coffee powder in water over medium heat, then stir in vanilla.

Poke holes in the hot cake, then slowly pour the warm syrup over it.

Let the cake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Whip the cold heavy cream until stiff peaks form, then fold into the loosened dulce de leche.

Spread the topping over the chilled cake and decorate with chocolate flakes.

Serve and enjoy!