Shift all the dry ingredients (flour, baking powder, baking soda, salt). Set aside

In a mixing bowl add sugar and oil. Give it a good whisk until smooth. Add curd and keep whisking.

Add vinegar and milk and whisk until well combined.

Now mix the coffee powder with hot water and add this into the batter and whisk until well incorporated.

Add shifted dry ingredients in the batter in batches. Mix until the flour disappear and batter become smooth and creamy. Do not overmix.

Pour the batter into greased pans. Tap the pan pan a few times to release air bubbles.

Bake at 180° C for 30 minutes. Test the cake with a toothpick to make sure the cake is well cooked. Set aside on the cooling rack.

Prepare the frosting. In a large bowl add chocolate and cream and microwave it for 40 sec.and mix until it smooth. If the chocolate is not smooth you may put it into the microwave for another 30-40 sec. to prevent any lumps. The chocolate will be runny at this point. Refrigerate the chocolate for about 30 min to get a thicker consistency.

Now our cake cooles down so cut it into 2 equal halves.

Take a layer of cake brush some milk add frosting then place the second layer carefully and coat the cake with frosting.

Now decorate the cake with some chocolate decoratives and cherrys or according to your choice.

Now it is ready to serve enjoy this with your family.