1: For the base, melt oil and dark chocolate together in the microwave and set aside.
2: In a mixing bowl, beat eggs and sugar for 7 minutes until fluffy and light.
3: Add the melted oil and chocolate to the egg mixture and mix.
4: Incorporate cocoa powder and self-raising flour and mix until combined.
5: Grease a baking pan and line with baking paper, then pour the batter into the pan and smooth it out.
6: Bake the cake in a preheated oven at 180°C (356°F) for 12 minutes, then cool outside.
7: For the cream, beat whipping cream, mascarpone, and powdered sugar until creamy.
8: Add the vanilla pudding and mix until stable.
9: To assemble, cut the baked base in half, place one layer in a suitable form, spread cream on top, cover with the second layer, and use the remaining cream on top.
10: For the ganache, melt milk chocolate, dark chocolate, and whipping cream until smooth, add chopped almonds, and mix.
11: Cover the cake with the ganache and smooth it out, then chill in the refrigerator for at least 1.5 hours.
