In a bowl take fresh curd, sugar and vanilla essence. Whisk till the sugar dissolves.

Add oil and whisk to make a smooth mix.

Place a sieve on top of the bowl. Add all-purpose flour, cocoa powder, baking soda, baking powder and a pinch of salt.

Sieve all the ingredients and fold the mixture. Make sure you don't over mix.

Add milk and again use the cut and fold method to make a smooth batter. If you are using wheat flour then add hot water.

Grease the baking tin and line it with
parchment paper. Pour the cake batter and cover it with aluminium foil.

Now place the tin on a steamer and cook for 70 minutes on low flame. Then use a toothpick to check if it is cooked completely. Cool for an hour.

To make the frosting take butter, sugar/ jaggery, cocoa powder, pinch of salt, vanilla essence and all-purpose flour/wheat flour in a pan.

Add milk and mix all the ingredients properly as you cook it on low flame. Cook till it becomes thick.