Chocolate cake

1. Preheat the oven to 329°F/ 165°C and prepare a 6 - 8 inch (15/20 cm) round cake pan lined with parchment paper on the bottom only.
2. In a bowl, mix and sift together the dry ingredients, cake flour, cocoa powder, baking powder and salt.
3. In another bowl, mix the milk with the cooled black coffee.
4. Place the vegetable oil and sugar in the bowl of a mixer fitted with the whisk attachment and beat on medium speed for 3 minutes.
5. Add the eggs and vanilla, beating again for 3 minutes.
6. Add the dry ingredients and milk/coffee mixture alternately and in batches, incorporating them gently with a spatula or hand whisk until the mixture is smooth and liquid.
7. Pour the cake batter into the prepared pan and bake for approx. 20-25 minutes until done. (Check for even baking by plunging a toothpick into the center or the blade of a knife, which should come out with a few crumbs and not liquid batter).
8. Leave the chocolate sponge cake to cool completely.

Chocolate frosting

In a small bowl, mix all the ingredients - cream cheese, cocoa powder, powdered sugar and vanilla - until you have a creamy frosting.

Making the chocolate cake pops

1. Place the cooled chocolate cake in a large bowl and crumble with your fingers until you have a fine powder with no lumps.
2. Add the chocolate frosting and mix with a spoon until you have a compact, slightly sticky mixture.
3. Form the cake pop batter into cake balls and roll in your hands until smooth and well-rounded.
4. Place the cake balls in the fridge for about 20 minutes.

Chocolate coating

1. Melt chocolate in a microwave or double boiler until smooth and fluid.
2. Dip the end of a cake pop stick into the melted chocolate, then insert it into the center of a chocolate cake ball and repeat for all the other cake balls.
3. Place the chocolate cake pops in the fridge for 20 minutes.
4. Reheat the dark chocolate and place in a deep bowl.
5. Dip the cake pops completely into the chocolate, then shake off any excess.
6. Decorate with sprinkles or sugar pearls, and place upright on a cake pop stand or upside down on a sheet of parchment paper until completely cooled.