Preheat a heavy bottomed pan on medium low for 20 minutes.
Grease and line a 7" square tin and set it ready.
Slice and juice two oranges and set aside.
In a bowl, combine together wheat flour, baking powder and baking soda and sift it thrice.
In another bowl, combine together oil, orange juice, curd and sugar.
Whisk until the sugar melt.
Add vanilla essence and mix.
Finally add the flour mixture and carefully fold it into the liquid.
Pour it into the prepared tin and bake it for 35-45 minutes.
If baking in oven, preheat it for 180°C and bake the cake for 35 - 45 minutes.
Check with a toothpick. If it comes out clean, carefully remove the tin from the pan and allow it to cool a bit on wire rack.
Flip it onto the wire rack and allow it to cool completely.
In a saucepan, add condensed milk and chocolate and heat on low flame until they melt to form a thick cream.
Remove from heat and transfer the frosting on top of the cake.
Spread it evenly, sprinkle choco chips and slice it.