Sieve maida and baking powder. Keep this aside. Melt dark chocolate in a microwave oven - micro mode - power High for approx. 1 minute. Mix well to remove any lumps. Keep this aside.

In a bowl, soften the butter along with sugar. Use an electric beater or mix well using a wooden spoon, so that the sugar is completely dissolved. This process is called creaming.

Now add the melted chocolate in it and mix well. Keep this aside. In another bowl, beat eggs till light and fluffy. Keep this aside. Pre heat oven in convection mode at 190 degree Celsius.

In the butter and chocolate mixture, add vanilla essence and hung curd. Mix well. Now add the beaten egg in it. Mix gently with a wooden spoon for 2 seconds.

Add the maida-baking powder mixture into it and mix well. Grease a baking tray with butter and line a butter paper in it. Pour the cake batter in it and spread evenly in the tray.

Place it in the oven for 25 to 30 minutes. Check with a tooth pick whether cooked or not. Once it is cooked, give a standing time of 5 minutes. Later, take off from the tray and let it cool on a wire rack. Once cooled, cut into pieces and serve.

To frost the Chocolate Fudge Cake:

Frosting or icing is done when the cake is completely cooled. Cut the cake horizontally to get two slices.

Keep one slice on the plate and spread some frosting on the top. Keep the other slice on top of it and press gently.

Spread the frosting on the top and sides of the cake using a palette knife, so that the cake is completely covered with the chocolate frosting.

Use a piping bag with star nozzle and decorate the sides and make small roses on top. Sprinkle some edible coloured vermicelli on top.