250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
1/4 cup water
1. Grease a baking tin and dust it with flour. Pre heat the oven to 200º C. Sieve together maida, cocoa powder, baking powder . No need to use baking powder if you are using self raising flour. Soften butter and chocolate (DO NOT MELT). Put a pan on flame and add butter, chocolate,sugar and little of water approximately 1/2 cup. Mix well on low flame so that there should be no lumps. Now cool this mixture.
2. Add 2 eggs lightly beatened. Mix it well.
3. Add maida mixture alternately to the batter till all the maida mixture used up. Pour the batter into the baking tin and bake in the preheated oven for 1 hour (approximately) at 180º ( as it is a chocolate cake, it has to be cooked slowly ) or till the tooth pick inserted in the centre of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly.
4. Whip cream and sugar till light and fluffy. Top with whipped cream and sprinkle generously with grated chocolate. Decorate with Oreo cookies and chill and serve