Strain the curds through a muslin cloth for 10 mins for the excess water to drain off.

Beat the sugar well with the curds till the sugar is melted.

Add baking powder, baking soda and gently mix in the curd sugar mix.

Next, add Olive oil to the mix and combine well.

Now add the flour little by little and mix in without over beating it.

Divide this batter into two halves into two bowls

In the first bowl add vanilla essence.

To the second bowl, add the cocoa powder, instant coffee powder, chocolate essence. Mix well.

Add milk as required to get the batter to drop loosely.

Preheat the oven to 185 C.

In a greased baking tin, to get the zebra effect, first pour 1 tbsp of vanilla batter, on top of it pour 1 tbsp of the chocolate batter. The batter will soon start spreading.

Continue pouring each batter over the other layer.

Finally, the entire batter will spread out.

Bake the cake at 185 C for 25 mins.

Check if the cake is done by inserting a knife and check if the knife comes out clean.

Let it cool over a rack.

Cut into slices and serve.