• Align your 6-inch mold first with a butter paper and keep it aside.
• Oil the mold and it is prepared for later use.

For the Cake:

• Take a bowl and sift your dry ingredients in it
• In a blender, crack 2 eggs along with 3/4 cup of granulated sugar, oil and vanilla essence.
• Add 1/3 cup of room temperature milk and blend it all together for 2-3 minutes.
• Combine your dry ingredients with wet ingredients and whisk them well until there are no lumps.
• In a separate small bowl, bring cocoa powder together with 1/4 cup hot boiling water and mix until completely dissolved.
• Add this coco powder slurry into cake batter and fold the batter until well combined.
• Transfer cake batter into mold, tap it to remove air bubbles and bake in a preheated oven or pan for 30-40 minutes on medium-low flame.
• I baked it in a pre-heated pan for this amount of time approx.
• For oven, bake it at 180 degree in a pre-heated oven.

For Ganache:

• Grate your 1/4 cup chocolate through a grater or chop with knife.
• Add it to a small bowl, add 1/4 cup fresh cream, microwave for 30 seconds.
• Mix it well until both are lumps free and well combined.
• Add a little bit milk to get the right consistency.

For Cake Decor:

• Add cold milk to soak and soften the cake.
• Spread your ganache evenly and refrigerate for an hour or two before serving.
• Serve it chilled with coffee or tea and enjoy your delicious and moist chocolate cake!