Mix the flour, sugar and cocoa well with a spoon. Add the milk and baking soda, and finally the oil and vanilla.
Bake in a preheated 356°F (180 °C) oven for about 40-45 minutes. When cooled, pour the hot syrup on, which is boiled from the compote, sugar and lemon juice.
Let it sit until the cake absorbs the syrup well. Melt the chocolate spread and pour it on the dessert.
The cake is ready once the chocolate spread tightens nicely.