In a mixing bowl add coffee sugar and water whisk by hand for 30 -60 seconds until the mixture begins to thicken a little frothy and has increased in volume.

Now add oil, flour and mix well now add milk or water make a smooth lump-free batter, now add eno and mix. Pour the batter in a greased tin and tap it twice to remove an air bubbles.

Now open the lid of the pressure cooker and place the cake tin over the stand, close the lid keep it on the lowest flame and bake for 25-30 minutes.

Once the cake gets cool completely then top it with the remaining coffee frosting and garnish it with chocolate syrup.