For ganache, take 100 gm cream in a non-stick pan. Bring it to boil on medium flame.
After one boil switch off the flame and add chopped dark chocolate and butter. Mix it well. There should be no lumps.
Transfer chocolate ganache into a bowl. Let this ganache rest and with time it will thicken.
To make cake sponge, in a large mixing bowl take two eggs. Start whisking them.
Add sugar, vanilla essence and oil. Continue to whisk until sugar dissolves.
Take a sifter and sieve all-purpose flour, Cocoa powder, baking powder, baking soda, and salt.
Mix dry ingredients into wet ingredients using cut and fold method.
Use milk to make the batter of pouring consistency. For this recipe, I have used 2 tbs of milk.
Meanwhile, keep the oven for preheating at 180 °C.
Take a greased (or lined with parchment paper) baking tin and pour the batter into it. I have used 8” round pan for this cake.
Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.
After the baking is done, remove the tin from the oven. Let the cake rest for 5 minutes before you de-mould it.
To assemble the cake, cut the cake sponge into two horizontal halves. Place one layer on board and spread some ganache on it. Add chopped and crushed chocolates.
Place the other half layer on top of it and smoothen it with chocolate ganache. Cover the sides of the cake with ganache and smoothen it too.
Cover the top of the cake with your choice of chocolates. Finally, drizzle some chocolate sauce on it. Let the cake rest in refrigerator for 30 minutes before serving.