Sift all the dry ingredients thrice. (Maida, cocoa powder, baking powder, baking soda, corn flour)

In a big clean bowl start whisking sugar and oil at high speed for atleast 5 to 10 mins. Add vanilla essence to it.

Then add the sieved dry ingredients in the creamed sugar and oil mixture. (You can add 1/2 tsp of vinegar if you want to make the cake extra light and fluffy)

Mix all the ingredients well. Variations can be done by adding nuts or chocolate chips.

Preheat an oven at 180 degree celsius for 15 mins. Divide the batter in two cake tins. Bake it for 30-40 mins. Depends on oven.

For makin the ganache. Microwave the cream or heat it and add it to the chopped dark chocolate. Mix it well until all the chocolate is melted. Can add butter for extra shine.

For the coffee mousse. Warm the milk and dissolve the coffee and sugar in it. Let it cool down and add it to the cream. Whip it till you get stiff peaks. It is preffered to add icing sugar and not normal sugar.

Take out the cake and let it cool completely. Keep it in the fridge before working on it. Make the syrup for soaking by adding sugar and coffee in the water and boiling it for 1 min. Let it cool down completely

Now take out the cake and trim it properly. Soak it with coffee water and let it sit for 10 mins. Fill the cake with coffee mousse.

Stack the other cake and soak it too. Let it sit in the fridge for 1 hour.

Now take out the cake and do the icing with chocolate ganache.

Decoration can be personalised. I did it by making swirls of white and dark chocolate and freezing it.