Preheat oven to 175°C.

Grease, line and dust two 7" cake tins.

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 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.

Divide the batter between two tins.

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

Place the tins 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 with any other filling and frosting.

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