Preheat oven to 180°C.
In a bowl mix together flour, cocoa powder, coffee powder, baking powder and baking soda.
In another bowl beat butter until creamy.
Add condensed milk and beat until incorporated.
Add vanilla essence and beat to combine.
Add milk to the condensed milk container and add vinegar to it.
Set aside for 5 minutes.
Now add 1/3 rd of the milk to the butter and condensed milk mixture and beat.
Add half the dry ingredients and beat until well combined.
Again add 1/3 rd of the milk and add the remaining flour.
Beat until combined.
Now finally add the remaining milk and beat well.
Use a spatula to fold in any of the remaining ingredients clinging to the sides of the bowl.
Divide batter between greased and lined cake tins.
Bake for 35 - 45 minutes or until a tooth pick inserted comes out clean.
Loosen the sides of the cake from the tin using a knife.
Flip it on to a wire rack and remove tin and paper.
Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.
