In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar until they are totally incorporated.
Add in the oil, curds, milk and mix to form a thick batter.
At this stage preheat the oven at 185C.
Mix together coffee powder and hot water and add it immediately to the batter.
Combine until a smooth batter forms.
Finally when the batter is well combined, pour it into a greased and lined 6″ square tin or a circle tin.
Bake the cake for 30 minutes.
Check with a toothpick/knife. If it comes out clean, the cake is done.
Allow it to rest in the oven for a while.
Make the sugar water by melting the sugar and water to make a thin syrup.
Pour this over the cake, allow it to stand for few minutes.
Frost the cake with caramel ganache and garnish with sprinkles.
Slice it up and enjoy!