First start by taking a pressure cooker. Put 1 glass salt in it. Next put a stand on the salt. Now preheat the cooker in slow heat for 10 min. The cooker lid should not have gasket and whistle.
Next grease a 4 inch cake tin with refined oil and keep aside.
Next take sugar and grind it into a fine powder.
Now in a mixing bowl put powdered sugar and oil. Add fresh curd and mix well.

Remember all ingredients must be in room temperature and measurement is done using one measuring cup.

As sugar,oil and curd are mixed, add essence of your choice and mix again. Now take Pillsbury multi grain flour.
(You can substitute it with whole wheat flour also.)
Also add baking powder, baking soda,salt and unsweetened cocoa powder.

Sieve them all into the wet mixture.

Now take milk and add little by little. Side by side cut and fold the batter. Do not overwork do it gently. Add milk until you get a semi flowing consistency of the batter.

Now pour the prepared batter into the greased cake tin.
Tap to remove any air bubbles. Now place it for baking in the preheated pressure cooker. Bake for 30 minutes. Poke and check. If the knife comes out clean then cake is ready.
Remove from the cooker and let it come to room temperature.

Then remove from cake tin. Decorate as per your choice. I have cut it into pieces, made it more chocolatey by putting Hershey's chocolate syrup and Hershey's Raspberry and goji flavoured centre dark chocolate.