Place the eggs in a bowl and add the sugar. Beat with an electric mixer until the mixture doubles in size. Add the oil and mix until fully combined.

Sift the flour and cocoa powder together, then gently fold them into the egg mixture. Pour the batter into a baking pan. With the oven preheated to 340°F (170°C), bake for 25 minutes.

In a saucepan over heat, add the milk and chocolate (or cocoa powder if you prefer) and mix until combined. Pour the chocolate milk into a pitcher, add the sweetened condensed milk and heavy cream, and mix well. Poke holes all over the cake and slowly pour this mixture over it to soak.

To make the whipped cream topping, place the cold heavy cream in a bowl, add the powdered sugar and cream cheese, and whip until stiff peaks form. Transfer to a piping bag.

Pipe rosettes of whipped cream over the cake and sprinkle chocolate sprinkles on top.