Preheat oven to 175C.
Mix together maida, powdered sugar, cocoa powder, baking powder and baking soda.
In the centre of the dry mix, add oil, curd, milk and vanilla essence.
Add instant coffee powder to boiling water and immediately add it to the batter.
Whisk until 80% combined.
Use a spatula to fold the batter.
Transfer it to a lined and greased 7” round cake tin.
Tap to level batter.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted comes out clean.
Cool the cake for 5 minutes on a wire rack. Flip the tin, and remove the cake.
Let it cool completely before using.