In a mixing bowl, sieve together maida, cocoa powder, powdered sugar and baking powder and mix well.
Then add oil to the dry mixture and mix. Then gradually add milk. Whisk all well to make smooth, thin lump free batter.
Heat up the non stick pan. Add about 1/4 cup batter in pan. Rotate pan to spread batter. Cook till it bubbles. Flip and cook on other side for around 30 seconds. Repeat process to make all crepes.
Cut the edges of the crepes with the help of the cutter and allow to cool completely.
Take whipping cream in a bowl Add powdered sugar and vanilla essence. Whip the cream well till stiff peaks appear.
Take one crepe. Apply cream on it. Place another crepe over it and again apply cream. Repeat this process for all crepes. Then apply cream on top and sides too.
Make Chocolate Ganache by heating whipping cream. You can microwave whipping cream in a microwave safe bowl for 1 min. Stir well and check whether cream is hot. Remove from microwave. Then add chopped dark chocolate to the heated whipping cream. Stir well till chocolate melts completely. Keep prepared crepes cake on wire rack and pour chocolate ganache all over the cake. Keep cake in the refrigerator for 2-3 hours to set.
Garnish with grated chocolate and silver balls and again keep in refrigerator for sometime.
Cut and serve chilled.
