Pour the sugar and eggs in a large bowl, add the oil and lemonade. Beat with a mixer and gradually add in the baking powder and flour. Stir until homogeneous.
Divide the mixture into 2, mix one with the contents of the hot chocolate packet.
Now prepare a large oiled tray. First pour in the white mixture, then the chocolaty one.
Bake in a preheated 356°F (180 °C) oven until doubled in volume and the toothpick comes out dry when you poke the cake.
Its consistency ends up being a little heavy and moist.
Sprinkle with powdered sugar if desired.
Always take it out of the form only once it's fully cooled.