Preheat oven to 180°C.
Mix all wet ingredients Oil, Vanilla essence, curd, milk in a bowl. Add sugar. Whisk well till sugar dissolves and mixtures becomes fluffy.
In a slightly warm water add instant coffee powder. Mix well. Add into oil curd mixture. Whisk well.
Sift Maida, baking powder, baking soda, cocoa powder together twice or thrice for any impurities. Add salt. Mix well. Keep aside.
Mix dry ingredients slowly into wet mixture. Fold gently. (Add milk if required to adjust the consistency)
Grease baking pan with oil. Dust it with flour and spread evenly.
Pour cake batter. Lightly tap the pan so that batter is spread evenly and there are no air bubbles.
Bake for 25-28 minutes. Insert a tooth pick, it should come out clean. Let the pan sit on counter for 5 minutes.
Flip cake and let it cool on wire rack. Transfer it into refrigerator.
Once fully cooled, carefully cut out a large circle from the center of the sponge cake using serrated knife, these will become the bottom and top sponges; frost with chocolate ganache or whipped cream or fruits etc. serve.
