Cream together sugar, butter and oil until light and fluffy. It should also look almost white. Make sure to scrape down the sides as you go. This process should take between 3-5 mins as is very important.

Add eggs and vanilla, whisking together until combined well. Make sure to scrape the sides.

Pour in the flour, cocoa powder, baking powder and salt. Started whisking so it starts coming together.

At this point, add half of the hot milky coffee and whisk the mixture again. Pour in the rest of the coffee, and scrape down the sides and fold the mixture to ensure a good mix. Whisk one final time for about 1-2 minutes. Not longer than this, as this will make the gluten develop too much.

Line a 9 by 9 baking tray, pour in the batter and tap a few times on a surface.

Bake in a preheated oven at 180C for 45-50 mins or until a toothpick comes out almost clean. (A few crumbs or small smear of batter on it is fine).

Leave to cool completely in the tray.

To make the chocolate icing, whisk together icing sugar, cocoa powder and add the milk gradually until you a have a smooth and silky icing.

Pour onto the cake and smooth out evenly.

Top with sprinkles and let the icing set in the fridge for easy cutting.

Take out of the tray and cut as you wish.

As the cake has butter in it, it's best served at room temperature, but still delicious straight from the fridge.