Heat kadai, and spread some salt in its base. Then place a stand and pre-heat kadai for 5-7 minutes on low flame.

Now in a mixing bowl, add maida, cocoa powder, and powder sugar. Sieve it.

Then add oil and slightly hot water and coffee powder. Mix using the whisk and make a lump-free and smooth batter.

Just before baking, add 1 tsp Eno fruit salt and lemon juice. mix gently.

Pour the batter into a bowl. make sure to grease the bowl and line it with parchment paper.

place the bowl into pre-heated kadai for 45 minutes or until the toothpick inserted comes out clean.

unmold the cake and cool completely.

In a pan, add cocoa powder, sugar, cornflour, a pinch of salt, milk, and vanilla essence. Mix well and make a smooth batter.

Place pan on gas, stir continuously till it becomes slightly thick, or cover the back of a spoon.

Switch off the gas and add butter to it. mix well.

the silky shiny glaze is ready to decorate. make sure the glaze is not too hot.

pour the glaze immediately over the cake.

Set glaze for 30 minutes in the refrigerator.

chocolate cake ready to enjoy decorated with dry fruit slits.