11/4 cup all-purpose flour
3 tbsp unsweetened cocoa powder
2 tsp baking powder
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/2 cup oil
2 eggs

2/3 cup heavy cream or whipping cream

9 oz semisweet chocolate

Method:

Preheat oven to 375' F.Grease and flour 8-inch cake pan,keep it aside.
Sieve flour,bakingpowder and cocoapowder into a bowl.Add in sugar,milk,eggs,oil and vanilla extract to the mixture.
With a blender , combine the mixture into a smooth batter.pour the batter into a cake pan and bake for 20-30 mins .

After the cake is cooled , slice it through the middle to make two layers .( easier if cooled in fridge ).

Heat heavy cream in a sauce pan until it comes to a boil , remove from heat.

Add in the semisweet chocolate , stir until smooth and let it cool down until it thickens , if needed in the fridge.
Use 1/3 rd of the frosting between two layers , 1/3 on the top and rest around the cake. Put in the fridge for 1 hour or till the frosting thickens.

Cake should be kept in room temperature before serving.