using the whisk mix well until the sugar dissolves completley.

place a sieve and add 2 cup maida, 1 cup cocoa powder, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp salt and 1 tsp coffee powder.

sieve the flour making sure there are no lumps.

using a spatulla, mix gently using cut and fold method.

if there are still lumps in batter, then with the help of whisk break gently.

prepare a smooth lump free batter adding water if required.

to prepare the cake in a pressure cooker add in 2 cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.

now transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom to prevent from sticking.

and also tap twice to level up uniformly and remove any air bubbles if present.

place the cake pan into preheated cooker.

cover and cook on a medium flame for 55 minutes. you can alternatively, preheat and bake at 180-degree celsius for 55 minutes.

insert a toothpick and check if the cake has baked completely.

cool the cake and then unmould the chocolate cake.

firstly, in a large bowl take 2 cup heavy cream. you can use whipping cream or any cream with 35% milkfat.

now add 1 cup icing sugar, 1 cup cocoa powder and 1 tsp vanilla extract.

beat on low speed until stiff peaks appear.

chocolate frosting is ready. keep it refrigerated until you use.

how to make double-layered chocolate cake frosting:

once the cake is cooled completely, level up the top and cut into 2 equal layers.

place one layer on bottom of the plate.

spread the chocolate frosting generously on top.

place another layer of cake and cover with the frosting.

level up using an offset spatula on top and sides.

refrigerate the cake for at least 30 minutes before decorating with the glaze.

firstly, in a glass bowl take 200 grams dark chocolate chips. you can alternatively use chopped chocolate here.

pour in 100 grams of hot whipping cream.

stir and melt the chocolate chips completely. you can microwave or use double boiler method if your chocolate is not melting completely.

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

pour the glaze immediately over the chilled cake. make sure the cake is chilled well, else there are chances for frosting to melt.

finally, eggless chocolate mirror glaze cake ready to enjoy.