For The Cake:
Preheat oven to 180°C.
Mix together flour, sugar, cocoa powder, baking powder and baking soda.
Add oil, milk, vanilla and vinegar and whisk to form a thick batter.
Add hot water and instant coffee powder and pour it into the batter.
Mix well and pour into a 5.5" square tin.
Bake in preheated oven for 35-45 minutes.
Allow it to cool for five minutes, flip on to a wire rack and cool completely.
Wrap it up in cling film and refrigerate until assembling.
For the Pan:
Keep a cake board at the base of a 7" cake ring, wrap it with cling film and make sure that there are no gaps.
Cut stripes of OHP sheets and fix them inside the tin to form a square which extends over the edge of the ring.
Secure with cellophane tapes and keep it ready.
For the Dark Chocolate Ice Cream:
Take 100 gm of Amul cream and sprinkle agar agar powder on top. Let it stand for 5 minutes.
Meanwhile, melt together dark chocolate and 150 ml Amul cream on a double boiler or in MW.
Mix the agar agar powder into the cream and pour it into the hot chocolate mix.
Keep stirring until everything combines.