Ingredients
42 gms/1.48 ounce cocoa
156 gms/ 10.5 Tbsps boiling water
74 gms/ 2.61 ounce egg yolk
1 tsp vanilla
146 gms/5.149 ounce sifted flour
200 gms/7.054 ounce powder sugar
10 gms/ 0.352 ounce baking powder
142 gms/5.008 ounce butter

For syrup
50 gms/3.5 tbsps water
50 gms/ 4 Tbsps sugar
1 tsp vanilla essence

For Frosting
340 gms/11.993 ounce unsalted butter
750 gms/26.45 ounce dark chocolate, chopped & melted

Method
1) Whisk the cocoa & boiling water. In a bowl, sift all the dry ingredients.
2) Add the cocoa & the butter. Beat for two minutes.
3) Add eggs one at a time till thoroughly mixed. Pour into two 9 inch pans which have been greased & floured. Bake for 25 to 35 mis at 180 ^o C/ 350 ^o F

For syrup
Boil till sugar has melted & cooled to room temperature. Sprinkle cake with sugar syrup.

For frosting
Beat butter till light. Add melted chocolate & beat for 2 mins. Sandwitch the two cakes with frosting & cover the sides & top too. Serve chilled

Source Mahernosh Khajotia In Savvy Cookbook, Nov 2007