Sieve maida, baking soda and baking powder, together, Keep aside.

On the other side sieve drinking chocolate and cocoa powder.

Beat oil and sugar.

Now add the above-sieved maida mixture into this mixture and again beat well..at the same time add cocoa powder and drinking chocolate also, at this time add milk and make a free flow consistency.

Lastly, take aluminum cake utensil, grease it with oil, dust with maida, pour the cake batter into it and Keep in microwave preheated convection mode for 35 minutes at 150-degrees temperature. (First preheat for 10 minutes then place the cake tin inside and set the temperature to 35min)

When it beeps, open the door of microwave, check it using toothpick, if it comes out clean that means the cake is ready, take out the cake and cool it.

Now Take a wok put whipped cream in it and give a nice boil, to this add dark cooking chocolate slab, cook till it gets thick(do not overcook)

Now divide the cake in layers put sugar water syrup along with whipped cream, repeat the process and cover the cake nicely all over, keep in fridge to set

After some time take out and put this melted chocolate cream on top of the cake, let set again for sometime

When the chocolate is set properly put incisions (cuts) using sharp cake knife on top in equal distance for making roses using the spare white whipped cream, sprinkle food powder colour on roses, put a drop of apple green in some white whipped cream, make leaves of that.

Serve decorated with multi coloured sprinklers.