Melt the Butter and let it cool down. Beat the eggs for 30 secs till frothy. Add the sugar and beat for atleast 5-6 mins till it gets pale white and creamy.
Add the cooled Butter, vanilla essence and vegetable oil. Mix well
Sift together the all purpose flour, cocoa powder and salt in batches folding gently till incorporated. Do not overmix. Fold in the chocolate chips.
Grease with oil and Line a 7 inch square tin with parchment paper with long overhang for easy removal. Transfer the batter and spread it out evenly.
Bake @180C preheated oven for 25 mins. Let cool completely before frosting
For Ganache, pour hot cream over the chocolate chips. Rest for few minutes. Mix well till smooth. Refrigerate for 30 mins till it gets thick. Transfer to a piping bag to pipe few Rosettes.
Whip the leftover frosting till gets pale and stiff. Transfer to a piping bag and pipe few florets. Decorate with chocolates.
