• Preheat oven to 350°F (180°C). Line a 9×13 inch pan with parchment paper. Set aside.

Make Chocolate Cake:

• In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside.
• In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes.
• Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition.
• In a separate bowl, whisk together the flour, baking soda and salt.
• Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go.
• Pour the batter into prepared pan and bake for 30 mins.
• A toothpick inserted into the center of the cake should come out clean when the cake is done.
• If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cake cool completely.

Make the Frosting:

• While cake is cooling, prepare cream cheese frosting. In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes.
• Add in vanilla and salt and mix well to combine.
• With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Continue beating until smooth and creamy, 2-3 minutes.
• When cake has cooled, break it apart with clean hands and crumble into a large bowl.
• Add ¾ – 1 cup cream cheese frosting, adding a tablespoon more at a time just until cake comes together (adding too much frosting will result want in mushy cake that won’t hold its shape or stick to the popsicle stick). Set aside.

Coat & Decorate Cakesicles:

• Melt orange coating chocolate in microwave for 1 minute on 50% power, stir, then return to microwave in 30 second increments until chocolate is fully melted.
• Spoon 1-2 tablespoons of melted chocolate into each cavity of the silicone cakesicle mold, spreading up the sides to coat evenly.
• Using a popsicle stick, insert stick through each slits to clear chocolate blocking the slits then remove.
• Place mold in freezer for 5 minutes to allow chocolate to set.
• Once set, remove from the freezer. Roll 2 tablespoons of cake/frosting mixture into a large ball and packing firmly into cavity of the mold, being careful not to press too hard or the chocolate may crack.
• Be sure cake fills cavity and is even with top of mold. Spread melted orange chocolate over top of cake to create even layer.
• Insert popsicle stick into slit and through cake until it reaches almost to the top of the mold.
• Repeat for remaining cavities. Place mold in freezer for 5-10 minutes.
• Carefully flip mold over onto a piece of parchment paper and gently peel the mold off the cakesicles and push the popsicle stick through the slit to remove from mold. Flip cakesicle over and decorate with melted chocolate and sprinkles as desired.