Chocolate cake (simple)

Directions
Melt butter

Melt the butter, using a stove or microwave (defrost mode will reduce the risk of splashing)
Once melted, pour into a mixing bowl
Add remaining cake ingredients

Now you want to add the other ingredients, but add the flour last
Mix ingredients

Mix until lumps are gone, but not longer than necessary
Butter up a long pan

To prevent sticking, butter up a long pan (about 25 x 35 cm) and then cover with baking paper
If you are using a smaller pan, consider making two cakes
Add batter

Add batter into the long pan
Bake at 180°C
Pre-heat oven to 180°C, then put cake on the lowest groove in the oven for about 30-40 minutes. To check if cake is ready, use a wood stick (such as toothpick) in the middle of the cake, if nothing sticks the cake is ready. If anything sticks, cake need more timeIf you're using a smaller long pan, it will take longer too cook all the way through as the cake will be ticker
Let cake rest

Let the cake cool down on a rack, before adding icing
Make icing

Mix the room temperature butter, confectionary sugar, coco and coffee. Add all ingredients to a mixing bowl and mix together using a spatula
Add icing and sprinkles

Now add the icing to the cake, either by using a spatula or icing syringe. Then top with sprinkles
This cake will taste better after a day or two in the fridge