Beat Eggs and sugar together till fluffy & double in size.
Add milk, oil and chocolate essence (can use vanilla essence if Chocolate essence is not available). Beat well.
Now sift Baking powder, flour and cocoa powder in this Mixture and beat on slow speed till all Combine.
Grease butter/oil in loaf tin or any shape tin (square, rectangular and loaf is best). Lined tin with butter paper and pour all batter in the tin.
Bake it for 20 to 25 Minutes or until done (check by inserting toothpick, if comes out clean means it's done). Bake at 180° (360° F).
Melt Chocolate with cream and butter to make smooth paste. Cool it and place it in fridge for settled down. When it's slightly thicken, pour that Chocolate ganach on top of the cooled cake browny.
Sprinkle some milk chocolate shavings or chunks. Serve with tea or coffee.
