Note: I put the ingredients in grams and in kilograms because I like to weigh each ingredient as it becomes more comfortable and in this way you can have accuracy with the measures for the cake.

The first thing we are going to do is prepare the mold with butter and flour so that our cake does not stick to the mold, already prepared we leave it aside to continue, the next thing we do is light the oven 180 C °. Then we begin to mix in a bowl all the dry ingredients (flour, cocoa, baking powder, salt and milk) using a strainer to atomize them and avoid the lumps and move or mix everything until they are well mixed.

Then in another large bowl we start to beat the eggs with the sugar for about 7 or 10 minutes (beating in a clockwise direction or it can also be in the opposite direction but never beating in both directions "this is very important") that this can cause bad results at the end) then we begin to add the dry ingredients alternating them with the water (we put half of ingredients and half of water and so on until we finish with the water) finally put the oil and the vanilla beat until that the oil is integrated into the mixture and we have our mixture ready to be placed in the mold.

We place our mixture in the mold and take it to the oven for 45 to 55 minutes approximately (this depends on each oven), to know when our cake is ready we puncture it with a wooden stick or knife, if the stick or knife comes out clean in the moment to prick the cake is because our cake is ready and if it comes out full of mixture it is because we still lack our cake.