• Sieve in all the dry ingredients together at first. Add in ½ cup of All-purpose flour.
  
• Next add in 2.5 tbsp of Cocoa Powder
  
• Next add in ½ tsp of Baking powder and ⅛ tsp of Salt.
  
• Sieve all the dry ingredients together and then set them aside.
  
• In another mixing bowl add in 2 large Room temperature eggs and the Egg Yolk from 1 Egg.
  
• To this add in ¾ cup of Powdered Sugar. Using a hand blender beat everything together until pale. The color of the eggs will slowly change from yellow to pale yellow. It will take about 1 or 2 mins.
  
• To this add in ¼ cup of Cooking oil. Use any oil. I added Coconut Oil.
  
• Now using a hand blender beat everything once again until a thick ribbon consistency. It will take 3 to 4 mins.
  
• The batter will become slightly thick and flowing after beating till the ribbon consistentcy.
  
• Next let's add in the dry ingredients. Slowly add in batches and fold along with the wet ingredients using a whisk or Spatula.
  
• Line a 7 inch round cake pan with parchment paper and transfer the cake batter to it. Tap the cake pan twice or thrice to remove the air bubbles.
  
• Preheat the oven at 180 Deg C for 10 mins and bake the cake at 180 Deg C for 20 to 25 mins. Or till a toothpick when inserted comes out clean.
  
• Allow the cake to cool completely and then run a knife through the edges of the pan. Invert and the cake comes easily out of the cake pan.
  

How to Prepare the Chocolate Glaze

• In a saucepan add 1 cup of water. To this add in 2 tbsp of Cocoa powder and ½ cup of Sugar.
• Next using a Whisk mix everything such that there are no lumps and the sugar dissolves.
  
• Switch on the flame and keep cooking until the mixture thickens. It should get a sauce consistency.
• After 5 mins add in 1 tbsp of Vanilla extract and 2 tbsp of Chocolate chips and 1 tsp of Butter. whisk once again. Make sure these chocolate chips dissolve.
• Switch off once the chocolate sauce thickens.
  

How to Decorate the Chocolate cake

• Keep the chocolate Cake on a wire rack with a tray below. Now pour the chocolate glaze over the cake. It will beautifully coat the cake. The excess glaze will flow on the tray kept below the wire rack.
• I grated some compound dark chocolate and sprinkled it on the top and sides of the cake. Since it has chocolate glaze. It easily sticks on the cake.
  
• Sprinkle in some Silver and golden sugar balls. Finally, I kept a Christmas decor and few cherries. Let the cake cool completely and then keep it in the refrigerator till use.