Procedure:

For The Cake:

Preheat oven to 180°C.

Grease and line two 7″ round cake tins.

In a bowl mix together flour, sugar, baking powder, salt and baking soda.

Add the curd, oil, milk and vanilla in the centre.

Mix it to form a smooth batter.

Pour it into the prepared cake tins.

Bake for 30-40 minutes or until a tooth pick inserted comes out clean.

Rest it on the wire rack for 10 minutes.

Flip on the wire rack, remove tin and the paper.

Cool it completely before wrapping in cling wrap.

Refrigerate until assembling.

For The Coffee Syrup:

Mix together hot water, coffee and sugar and set aside until it comes to room temperature.

For The Cream Cheese Frosting:

Beat the non dairy whipping cream until stiff peaks form.

In another bowl beat together cream cheese and vanilla until nice and creamy. 

Add the whipped cream in batches and fold together to make a smooth frosting.

Arranging The Cake:

Trim the top of the cakes.

Place one cake on the serving plate or a cake board.

Use half of the syrup to soak the cake.

Add some frosting as filling. Place the other cake on top.

Use the remaining syrup to soak the cake.

Finally frost the whole cake with cream cheese frosting.

Dust cocoa powder on top of the cake using a small metal strainer.

Using dark chocolate ganache pipe some swirls on top.