Beat the eggs with the sugar well and while stirring nonstop, add the oil, the cocoa that's been dissolved in 2 tbsp warm water and the vanillas. Continue beating and add the sifted flour with baking powder in lots. But don't beat too much, just enough to homogenize the ingredients.
Pour the mixture into a buttered and lightly floured cake form with a hole and put it to bake in a preheated 392°F (200 °C) oven with the lower element on. After 10 min., turn the upper element on as well.
Bake the moist cake for about 20-30 min. and finally check if it's ready with a toothpick. Take the cake out and make a glaze from the chocolate, liqueur and several tablespoons of cream that have all been melted together.
Pour it over the moist cake and leave it to cool before serving. Serve a slice of the cake, garnished with whipped cream or a scoop of ice cream.