First in a bowl, add 1/2 cup Hung curd. With the help of a whisker, whisk the curd. Now, in the whisk curd, add 1/2 cup Oil (don't use flavoured oil, use unflavored oil.)

In the same bowl, add 1/2 cup Sugar. Whisk it until the sugar melts completely. Add 1/2 tsp Vanilla essence and whisk completely

Now in a separate bowl, sieve the Maida and Cocoa powder.

Now mix the Dry ingredients and Wet ingredients together. Now add a pinch of salt and mix it well. Don't over mix.

Now Grease a mold and lie a sheet of Butter paper or dust some maida if there is no Butter paper available.

Now add the Baking powder and Baking Soda. Then add luck warm milk as required. The batter should not be too thick or thin.

The batter should be ribbon consistency.

Now place a Kadhai, spread salt in it and place a stand or a small Katori. Cover it and let it preheat for 5 minutes.

Now add the batter into the Greased mould and place the mould in the preheated Kadhai.

Bake the cake for 45 minutes. Check after 30 mins. Insert a toothpick into the cake and still the batter sticks to the toothpick then it's not baked completely but if the toothpick comes clean, it means the cake is baked completely.

Let it cool down and demould the cake. Now let's make the glaze.

In a pan, add Whipping cream and let it melt. Now add 1 cup roughly chopped Dark compound and let this also melt. Now switch off the flame.

Now add 2 tbsp Butter and 3 tbsp Blueberry crush. Add a Little Condensed milk if needed.

Cut the cake into half and apply sugar syrup (2 tbsp Sugar+1 tbsp Water). Now spread the chocolate glaze uniformly.

Spread the chocolate glaze on the top as well.

Now, on a Butter paper, add 1 tsp of melted Dark chocolate and spread it with the help of a spoon. As shown in the recipe photo.

Let it set in the refrigerator for 10 minutes.

And carefully remove it and decorate the cake as per your choice.