Heat the oven to 350F. Grease and line a 9×9 inch square cake pan with baking paper.

Into a large bowl sift the flour, cocoa, baking powder, baking soda and salt and mix well.

In another bowl whisk the sugar with the sour cream. Add the coffee, vanilla and oil and whisk till well combined. Whisk in the eggs till fully combined. Add the dry ingredients to the bowl and mix together until just combined.

Pour the batter into the cake pan and bake for about 50-60mins or until a toothpick into the middle just comes out clean. Allow to cool for 10mins and then transfer to a cooling rack. Let cool completely before frosting.

CWC Frosting

CWC: Make CWC from this recipe. It will make about double what you need here so you can either make the full amount and keep the leftovers or make half the amount but use a small baking dish.

Beat butter with a stand mixer and a paddle attachment or with an electric whisk on medium till smooth and creamy. Add the icing sugar a cup at a time, mixing on low until fully mixed in. Turn up to medium-high and beat till light and fluffy, about 3-5mins. Heat the CWC in the microwave 20 sec intervals, stirring well each time until it turns liquid again. Let cool slightly until just warm enough to stay liquid then add to the buttercream and beat till fully combined.

Spread a thick layer of CWC frosting all over the top of the cake swirling as you go. Top with your favourite sprinkles and enjoy!