Add sifted maida/all purpose flour, powdered sugar, cocoa powder in a large mixing bowl.
Add baking soda, baking powder, instant coffee & salt.
Mix all ingredients well with the help of a whisker/spatula/spoon.
Now add melted butter, vanilla essence, oil & mix.
Add milk gradually to get a thick consistency for a chocolate cake batter.
Make sure there are no lumps.
Grease the cake mold with an oil or butter.
Line the cake mold with parchment/butter paper.
Grease the parchment paper/butter paper with an oil/butter as well.
Parchment paper/butter paper helps the cakes to release seamlessly from the mold.
Pour eggless chocolate cake batter into a greased cake mold.
Tab the cake mold twice to level up uniformly and remove any air bubbles if present.
Preheat a thick bottom vessel/pan, line up with some salt and place a wire rack.
Salt prevents the vessel/pan from damaging.
Cover & preheat vessel/pan on low to medium heat for 10mins.
Place the cake mold in preheated vessel/pan on stand/wire rack.
Make sure that the cake mold is not touching the base of the vessel/pan & not touching at the sides too.
Close & bake the cake for 50-55 mins on low flame.
You can alternatively, bake in a preheated oven on 180-degree Celcius for 40-45 mins.
Insert a toothpick/knife and check if the cake has baked completely.
Cooldown the cake completely and unmould the Eggless chocolate cake carefully.