Preheat oven to 175C.

Mix together maida, cocoa powder, instant coffee powder, baking powder and baking soda.

In another bowl, beat together butter, condensed milk, vanilla and powdered sugar.

Add milk and vinegar and set aside.

Now add milk and dry ingredients in batches to the butter mixture.

Whisk until 80% combined.

Use a spatula to fold the batter.

Transfer it to a lined and greased 7” round cake tin.

Tap to level batter.

Bake in preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.

Cool the cake for 5 minutes on a wire rack. Flip the tin, and remove the cake.

Let it cool completely before using.