Sieve cocoa powder, coffee powder, maida, baking powder and sodium bicarbonate two to three times. Keep this dry mixture aside

In a separate container dissolve sugar in milk properly

Using a hand whisk mix the sugar + milk mixture and the dry mixture well

Add vanilla extract and oil and mix well. Oil gives a good sheen to the batter

Keep a flat base, greased microwaveable plastic container ready. It should be big enough as the batter will double up when in microwave.

Add lemon juice just before pouring the batter in the container. Mix well and pour immediately.Tap for two to three times to remove air bubbles

Microwave on high power for 8 minutes. Check by putting a knife in the center. If the knife comes out clean...your cake is ready...

Hold..... You need to be patient for 15 more minutes for the cake to be cooled. This standing time is important so that the cake can be easily removed from the container. This can be consumed as dry cake or you can decorate with your favourite frosting.

You can add some pieces of roasted almonds / pecans / walnuts too. Note: Sugar can be adjusted as per the choice and frosting used