Add some crystal salt in the pressure cooker. Remove gasket and whistle and close the lid. Heat it on medium flame for 15 minutes.
Grease, line and dust one 7" square tin.
In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
Make a well in the centre and add oil, milk, curd and vanilla.
Mix until all the ingredients are incorporated.
Heat coffee and add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
Transfer the batter to the tin.
Place the tin inside the cooker and close the lid.
Bake for 45 - 50 minutes or until a skewer inserted comes out clean.
Place the tin on a wire rack for 10 minutes.
Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
You can also wrap it up in cling wrap and refrigerate to use it later.
