Powder sugar in a mixer.
In a big mixing bowl, take curd and sugar powder. Whisk it gently so that curd becomes smooth and sugar dissolves.
To the curd + sugar mix, add baking powder and baking soda. Mix gently. You will see bubbles coming out. Keep the bowl aside for 5 mins.
Meanwhile, sieve maida, cocoa powder and instant coffee powder once or twice. Preheat oven at 180 degree c for 10 minutes and grease the baking tray nicely.
After 5 min, you will see curd mixture would have risen well with frothy texture. Add vanilla essence, salt and oil to the curd mixture. Mix gently with the whisk such that the bubbles do not subside .
Now, add half of the sieved maida , cocoa and coffee mix and fold it gently. Add chocolate chips too if using while mixing. Again add the remaining half and mix it slowly and nicely such that there are no lumps.
You will see that cake mix would have turned tough. Add hot boiled water slowly in steps and mix the batter to get a dropping consistency. The final batter should be of dropping consistency as shown in picture and not too thick. Tap slightly.
Place the loaf tin in the preheated oven and bake it at 180 deg c for 35-40 minutes. Keep an eye on the cake after 30 minutes. If you prick a tooth pick in the centre, it should comes out clean if the cake is done. Mine took around 38 mins.
Once cool, cut to slices and relish your yummy eggless Chocolate cake. Stays good for 3-5 days without refrigeration.