Mix the oil with the milk. In a bowl, beat the eggs with the sugar using a mixer. Add the dry and liquid ingredients while alternating.
Pour the prepared mixture into a 9 1/2″ (24 cm) form with removable sides. Bake in a preheated 320°F (160 °C) oven for 30 min. Let it cool.
Meanwhile, make the syrup by caramelizing the sugar in a pot on the stove. Slowly add the water (take caution because it's really hot). Leave the caramel to melt and for the syrup to boil about 15 min. on moderate heat.
Make the creams according to packet directions.
Cut the cake layer into 2. Place the lower part in a plate. Pour syrup over it. Let it soak it in and smear cream #1 over it. Add a few chocolate sprinkles. Place the 2nd layer.
Syrup again, wait for the syrup to soak in and smear the entire cake with cream #2.
Put it in the fridge for about 1 hour. Decorate with chocolate sprinkles and chocolate biscuits.
Adapted from lussisworldofartcraft.blogspot.bg