Prepare the stove top baking setup by setting a large pan preferably thick bottomed and hard anodized (pressure cooker works too) on lowest heat on your stove. Place a small steel stand (or a bowl) at the center to elevate cake tin. Cover the pan with aluminum foil and close it tightly with the lid. Let it heat for 10-15 mins while the cake batter is prepared.

Line your baking tin with parchment paper and grease it with few drops of oil.

To prepare the cake batter – add all purpose flour, salt, baking soda and cocoa powder in a mixing bowl.

Mix it well. Now add sugar to it. If your sugar is granulated, powder it coarsely in a blender. Mix again.

Now make a depression at the center of the bowl. Add all wet ingredients – oil, apple cider vinegar, water and vanilla essence.

Mix all the ingredients without any lumps. Don’t overbeat the batter, gently fold the ingredients in.

Pour the batter into the prepared cake tin.

Carefully place the cake tin in your preheated pan. Cover it with aluminum foil and tightly close it with the lid.

Bake the cake for 35-40 mins until a tester inserted comes out clean. Remove it from heat.

Let it cool down for 5 mins before inverting it onto a wire rack, remove the parchment paper.

While the cake is cooling, prepare the chocolate glazing by mixing icing sugar, cocoa powder and cold milk.

Mix it well until it is a thick, shiny glazing. Adjust by adding ½ or 1 teaspoon more milk to make it a dripping consistency.

I cut the cake top (totally optional) to even it out.

Pour the glazing on top and decorate with silver sugar balls or cherries.

Cut and serve it as a dessert or tea-time snack. Store this in an airtight container in fridge for upto a week. You can also tightly wrap the cooled down cake in cling film and wrap it in foil, place in freezer for upto a month or two. You can leave it at room temperature to thaw and then glaze.