Sieve whole wheat flour, cocoa powder, salt and baking soda in a bowl. Add caster sugar and mix well.

Now add water, oil, vinegar and coffee powder in another bowl and mix well.

Grease a 6 inch circle mould and put a parchment paper at the bottom of the tin.

Before you mix all the ingredients, pre heat the kadhai. Take a heavy bottom kadhai, add salt at the bottom and keep a stand of at least 1 inch height. Cover it and heat on high flame for about 5 to 7 minutes.

Now mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.

Transfer the cake batter immediately in to the baking cake tin and place it on the stand in the Kadhai. Cover it.

Bake for 10 minutes on medium flame and then bake for the 20 to 25 minutes on low flame. After 30 mins, check the centre of the cake using a toothpick. If it comes out clean, that means the cake is ready.

Remove from the Kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top. Cool the cake further and then unmould and cool on a wire rack. Cover it using a muslin cloth so that it doesn’t dry out.

Now make the ganache for frosting. first heat the fresh cream and chopped chocolate in microwave about 30 seconds. Mix it so that the chocolate melts and the mixture becomes smooth. Divide this into half. Put the half portion in the fridge to chill to make a whipped ganache.

Trim the top of cake if there is bulge. spread the generous amount of prepared cream chocolate frosting.

Sprinkle cocoa powder over the cake.

Remove the other half ganache and using a whisk or beater, beat it to make a light whipped ganache. Now fill the frosting into piping bag and decorate the cake.