For cake:
Take 1 cup all purpose flour, 1/4 cup cocoa powder, 1/2 cup powdered sugar, 1tsp baking powder & 1/4 tsp baking soda. Sieve them all together.
Take 1/2 cup condensed milk to this add 1/2 cup refined oil. Mix well. Add 1 tsp vanilla extract to it & keep mixing gradually.
Add dry ingredients to it, mix the dry mixture by cut and fold technique. Add 1 tbsp choco chips.
Grease a tin mould properly. Pour the batter into the mould.

Pre-heat the pan (place an iron stand inside the pan & heat it up for 5-7 mins) on a medium flame. Place the mould into the pre-heated pan. Cook it on low flame for 35-40 minutes.
For convection oven bake it up at a temp of 180 degree centigrade in a pre-heated oven for 30 minutes.
To check if the cake is cooked properly or not pierce a tooth prick, if it comes out clean that shows that the cake is properly baked.

For chocolate pudding-
Take 1 cup milk, 2 tbsp sugar, 2 tbsp condensed milk, 2 tbsp cocoa powder and 2 tbsp corn flour. Mix well.
Cook it on a medium flame until it thickens up. Pour it into a bowl and let it cool.
* For heavy cream:
Take 1 cup whipping cream, beat until stiff peaks.
Mix the chocolate pudding gradually, keep beating the mixture.

For chocolate ganache-
Take 1/3 cup of hot whipping cream and 1/2 cup dark chocolate. Mix until chocolate dissolves.

Assembling our chocolate crust pastry:
1. Divide the cake into 2 layers.
Brush some sugar syrup onto the two layers.
2. Pour a thick layer of cream onto one layer and spread it evenly.
3. Place the over half of the cake over it.
4. Pour the chocolate ganache over the cake.
5. Cut it into desirable shape & pieces for a lovely plating.