Preheat oven to 175°C.

Grease, line and dust a 6" cake 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 1/4 tsp of instant coffee to 2 tbs boiling water and use it instead.

Pour the batter in the tin.

Bake for 30-35 minutes or until a skewer inserted comes out clean.

Place the tin on a wire rack for 5 minutes.

Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it.

You can also wrap it up in cling wrap and refrigerate to use it later.

For video demonstration visit https://youtu.be/l8EXL9mJ_Bw

In a bowl mix together whipping cream powder and ice cold water.

With a hand mixer, beat until it forms stiff peaks.

If your room temperature is hot, then place the bowl inside a larger bowl with ice cubes and then beat.

Once stiff peaks are formed, add the ganache.

Gently fold in the ganache into the cream without deflating it.

Place in refrigerator or in the ice bath until ready to fill in the cake.

In a bowl mix together 2 tbs of water and gelatin and allow it to bloom for five minutes.

In a sauce pan, mix together water, sugar, condensed milk and bring the mixture to boil.

Switch off lame and add the gelatin to it.

Once the gelatin is dissolved, add the vanilla essence and mix well.

Pour this hot mixture over chopped dark chocolate.

Once the chocolate melts, add cocoa powder and whisk well.

Allow the mixture to cool.

When the temperature is 30°C, pour it through a sieve in a pouring jug.

For video demonstration of the glaze visit - https://youtu.be/rIb3ZMnVHXU

Use the same pan you used for the cake to arrange the sandwich. Or you can use a spring for or loose bottomed pan.

Take two stripes of plastic cut from an old file and place it criss cross on the base of the tin. They should extend above the tin so that you can easily lift the cake out of the tin.

Cut a circle from the same file to fit the bottom of the tin.

Then cut out two wiser stripes to fit the circumference ot the tin and make sure that it too extends out of the tin. Watch the video to get an idea.

Place the circle inside the tin and place both the wider stripes to cover the circumference of the tin inside. Secure them with tapes.

Now slice the cake into two.

Place one at the bottom, spread the mousse on top of it.

Place the second cake on it.

Pour the glaze on the cake and spread it evenly.

Place it in freezer for 3 hours.

Remove from freezer, remove the cake from the tin with the help of the stripes we placed first.

Remove the wider stripes enveloping the cake.

Place the cake on a serving plate.

Top with chocolate vermicelli.

Refrigerate for 1-2 hours.

Slice and enjoy!!