Wet cup cake

Panjuni wet cake
Ingredients for four medium cups:
Ten tablespoons of flour
Three tablespoons of cocoa powder
A glass of sugar
One tablespoon of baking powder
Half a teaspoon of vanilla
One egg
Half a glass of milk
A quarter of a glass of liquid oil
How to prepare:
Mix milk, fennel and cocoa powder well
Separate half of it and put it in the pot
Add eggs, liquid oil and vanilla to the rest and mix well, then sift the flour and baking powder and mix.
The dough is quite thick and heavy
Grease the pan and pour half of the cake liquid and put it in the pot and pour water to half the height of the pan and close the lid with a lid.
Let it cook on medium heat for half an hour (the flame should not be so high that the water boils and spills into the pan).
In the meantime, stir the sauce that you separated on the heat for two or three minutes until the sugar dissolves (don't let it boil).
After half an hour, check with a knife if the cake is cooked
When it cools down, pierce the surface of the kikaru with a hole punch and pour sauce