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1
Beat eggs and sugar in a dish till the mixture is double in volume.
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2
Sift flour, baking powder and baking soda and add to the mixture
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3
Add oil, vanilla extract and cocoa to the mixture and mix well.
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4
The mixture will turn very chocolaty, yet very thick.
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5
Add some milk to loosen it.
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6
The mixture now becomes smooth yet thick and still looks very chocolaty.
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7
Grease a baking dish with a little oil.
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8
And add the prepared batter to it.
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9
Set the microwave on max power and for a duration of about 5-7 mins.
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10
After the cake is done, insert a toothpick in the centre of the cake and pull it out.
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11
If it comes out clean, your cake is perfect and ready.
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12
If not, microwave it for a couple more minutes.
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13
Remove the cake from the dish and cur it into 2 horizontally.
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14
For sugar Syrup, bring the water and sugar mixture to a boil, and stir so that the sugar dissolves well.
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15
For Icing, heat the cream in a saucepan and keep stirring to make it smooth.
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16
Turn off the flame, add the chopped chocolate and mix well.
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17
Let the mixture cool.
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18
Place the lower half of the cake on a turn table or the serving dish.
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19
Pour half of the sugar Syrup over the lower half, spreading it evenly.
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20
Using a spatula or a knife, cover the top of the lower half with some of the icing.
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21
Place the other half on top of the lower half, and pour the remaining sugar Syrup.
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22
Use the remaining Icing to cover the top of the cake, and it's sides.
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23
For garnishing, decorate the cake with whipped cream (or heavy cream whipped well with sugar and vanilla extract), and cover it with grated chocolate.
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24
Allow the cake to set in the refrigerator for atleast 1 hour.
