Break the chocolate into small pieces.

Cut the butter into cubes and leave at room temperature to soften.

Sift the icing sugar.

Preheat an oven to 180ºC.

Grease the sandwich tins and line with parchment paper.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the Whisk Tool to the machine.

Attach the Mixer bowl to the machine, fit the splash guard.

Add the first 9 items of Ingredients 1 (sugar, flour, espresso, baking powder, soda, eggs, cocoa, oil, milk, vanilla) to the bowl.

Start the machine on speed 1 and gradually increase speed.

Mix on speed 4 for about 3 minutes until combined.

Reduce to speed 1.

With the machine running, gradually add the last item of Ingredients 1 (water) to the bowl.

Mix on speed 1 for about 30 seconds until wet and smooth.

Carefully pour the mixture evenly into the sandwich tins.

Bake for about 40 min at 180ºC until a skewer tests clean.

Leave the cakes to cool in the tins.

Remove the Mixer bowl from the machine.

Attach the EasyWarm bowl to the machine, fit the Creaming Beater.

Add the first item of Ingredients 2 (chocolate) to the bowl, fit the splash guard.

Mix at heat setting 7, on speed Stir 1 for 10 minutes.

Transfer melted chocolate to a clean small bowl.

Set aside and let cool for 5 minutes.

Retrieve, clean the EasyWarm bowl and fit the Creaming Beater.

Add the second item of Ingredients 2 (butter) into the bowl, fit the splash guard.

Mix on speed 3 for 30 seconds until smooth.

Add the remaining items of Ingredients 2 (icing sugar, vanilla extract, milk) into the bowl.

Start the machine on speed Min and gradually increase speed.

Mix on speed 3 for about 1 minute.

Transfer melted chocolate to the EasyWarm bowl.

Mix on speed 3 for about 20 seconds.

Remove cakes from the tins.

Spread one cake layer with a little icing.

Top with the second cake layer.

Cover the whole cake with icing.

Decorate with Ingredients 3 (sprinkles).

Serve.