Ingredients

• 250g Dark Chocolate
• 180g Water
• 2 Eggs
• 350g Unsalted Butter
• 225g All Purpose Flour
• 250g Caster Sugar
• 180g Unsweetened Cocoa Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ¾ teaspoon Salt
• 1 teaspoon Instant Coffee
• 180g Buttermilk
• 60g Vegetable Oil
• 3 teaspoons Vanilla Extract
• 250g Icing Sugar
• 70g Cocoa Powder
• 2 tablespoons Milk
• Salt as needed
• Edible Food Colouring Dust as needed
• Edible Decorations as needed

Tools

• Oven
• Chef Patissier XL
• Small bowl
• Cake tin
• Small bowl
• Large mixing bowl
• Small bowl
• Round pan - 20cm (8")
• Cake board - 25cm (10")

Method

1. Line a small bowl with plastic wrap
2. Grease the round pans and line with parchment paper
3. Fit the Creaming Beater
4. Add chocolate into the warming bowl, fit the splashguard
5. Heat – 10 minutes, heat setting 7, speed Stir 1
6. Pour 2-3 tbsp of the melted chocolate into the lined small bowl
7. Use a pastry brush or paintbrush to coat the inside of the bowl in a thin, even layer
8. Refrigerate until firm – 20 minutes
9. Repeat this process twice more
10. Refrigerate until completely firm
11. Carefully remove the chocolate dome from the bowl and peel back the plastic wrap gently until released
12. Dust with edible gold dust or gold spray
13. Preheat an oven to 150ºC
14. Clean and fit the Creaming Beater
15. Add the ingredients into 5L appliance bowl
16. Mix until combined – 50 seconds, speed Min
17. Add the ingredients into a clean small bowl
18. Stir until dissolved and set aside
19. Add the ingredients into the 5L appliance bowl
20. Transfer the coffee mixture into the 5L appliance bowl
21. Mix until combined – 1 minute, speed Min
22. Divide the mixture between the two round pans
23. Bake – 30-35 minutes, 150ºC
24. Remove from the oven and let cool in the pan - 10 minutes
25. Transfer to a wire rack and let cool completely
26. Clean the warming bowl and fit the Creaming Beater
27. Add the ingredients into the warming bowl, fit the splashguard
28. Mix - 2 minutes, speed 3
29. Trim the cooled sponge layers with a cake leveller
30. Place the bottom sponge layer on a cake board and spread with a thin layer of buttercream
31. Top with another sponge layer and spread with the buttercream
32. Reserve the remaining buttercream for later
33. Refrigerate until set - 20-30 minutes
34. Once set, cover the sides and the top of the cake with the remaining buttercream
35. Form a mound of chocolate sweets and decorations slightly to one side of the cake
36. Place the chocolate dome on top of the sweets
37. To serve, break through or ‘smash’ the chocolate dome to reveal the sweets

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