Chocolate Truffle cake

Beat eggs and sugar in a dish till the mixture is double in volume. Sift flour, baking powder and baking soda and add to the mixture Add oil, vanilla extract and cocoa to the mixture and mix well. The mixture will turn very chocolaty, yet very thick. Add some milk to loosen it. The mixture now becomes smooth yet thick and still looks very chocolaty. Grease a baking dish with a little oil. And add the prepared batter to it. Set the microwave on max power and for a duration of about 5-7 mins. After the cake is done, insert a toothpick in the centre of the cake and pull it out. If it comes out clean, your cake is perfect and ready. If not, microwave it for a couple more minutes. Remove the cake from the dish and cur it into 2 horizontally. For sugar Syrup, bring the water and sugar mixture to a boil, and stir so that the sugar dissolves well. For Icing, heat the cream in a saucepan and keep stirring to make it smooth. Turn off the flame, add the chopped chocolate and mix well. Let the mixture cool. Place the lower half of the cake on a turn table or the serving dish. Pour half of the sugar Syrup over the lower half, spreading it evenly. Using a spatula or a knife, cover the top of the lower half with some of the icing. Place the other half on top of the lower half, and pour the remaining sugar Syrup. Use the remaining Icing to cover the top of the cake, and it's sides. For garnishing, decorate the cake with whipped cream (or heavy cream whipped well with sugar and vanilla extract), and cover it with grated chocolate. Allow the cake to set in the refrigerator for atleast 1 hour.