1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Dissolve the instant coffee in milk and add to the butter mixture along with vanilla extract. Mix until well combined.
4. In a separate bowl, sift together flour and baking powder. Gradually add to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top. Sprinkle chocolate sprinkles generously over the batter.
6. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.