Take a heavy bottomed pan, and place it on low flame.

Close and let it preheat for 15 minutes.

By the time it is preheating, let us make the batter.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar until they are totally incorporated.

Add in the oil, curd, milk and vanilla and mix to form a thick batter.

Mix together coffee powder and hot water and add it immediately to the batter.

Whisk until a smooth batter forms.

Pour it into a greased and lined  6" square tin or a circle tin.

Place it carefully into the preheated pan, close lid and let it bake on low flame for 35 - 45 minutes.

Check with a tooth pick. If it comes out clean, the cake is done.

Carefully remove the tin from the pan and allow it to cool a bit on a wire rack.

Flip the cake, remove the lining and allow it to cool completely.

For The Caramel Ganache:

In a heavy bottomed pan, take sugar and water.

Allow it to caramelize without stirring. Once the sugar is totally caramelized. add butter and whisk immediately to reduce the temperature of the caramel.

Now add the cream and whisk for a minute.

Remove from flame and add the chocolate.

Whisk until the chocolate melts and becomes a smooth mixture.

Allow it to cool completely.

Once both the cake and ganache are at room temperature, frost the cake with ganache.

Garnish with chocolate vermicelli.

Slice it up and enjoy!