Measure the ingredients: Cadbury Cocoa Powder, sugar, vanilla extract, buttermilk, baking powder, salt, baking soda, oil, AP flour, water and coffee powder.
Grease and line a 5 inch cake pan with butter paper/parchment paper. Set aside.
Whisk the sugar, oil, buttermilk and vanilla extract in a bowl. Keep whisking until the sugar melts completely.
Place a sieve over the bowl and add AP flour, Cadbury Cocoa Powder, baking powder, baking soda, salt and coffee powder to the mixture. Ensure that there are no lumps in the mixture. Now, using the cut and fold method, mix the batter.
Add the water in two rounds. Whisk well. Ensure the batter is of smooth consistency. Add more water, if required.
Pour the batter into the cake pan. Set aside.
Add salt to the pressure cooker and close the lid. Remove the gasket and whistle from the lid. Heat for 5 to 10 minutes. This creates a preheated oven atmosphere or dry heat.
Place a stand and put the cake pan inside the preheated cooker. Cover and cook on medium flame for 45 minutes.
Insert a toothpick in the cake. If it comes out clean, the cake is baked. Let the cake cool and then gently take it out of the mould.
Measure the ingredients for frosting: Cadbury Cocoa Powder and whipping cream.
Whisk the whipping cream and Cadbury Cocoa Powder using an electric whisk.
Spread a layer of the cream on the cake.
Dust with Cadbury Cocoa Powder. Done!