Preheat the oven to 350 degrees F. Grease round cake pans with cooking oil and butter paper or dust with coco powder

Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the curd, vegetable oil, and water and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a spoon or spetula

Add this mixture in prepared tinand tap the tin and place tin in preheated oven.

Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutesTransfer to racks and let cool 10 minutes, then run a knife around the edge of the tin and turn the cake out into the rack to cool completely.

Remove the cake, Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Now spread some almond and cashew flakes or chocolate syrup on cake and serve cool