CHOCOLATE CAKE: Separate the white and yolk from the egg. Keep the butter out of the refrigerator for a few hours before the making process, to have Butter at Room Temperature.
Prepare the hot Coffee Decoration by mixing 1.5 Tsp Bru or any Instant Coffee Powder with 1 Cup of Water. You could use any instant coffee powder of your choice.
Preheat the Fan Assisted Oven to 180°C. Cream together butter and sugar in a bowl. Whisk them until creamy and smooth. Its time to incorporate the yolk and whisk again.
In a separate mixing bowl, Add the dry ingredients together - Self Raising Flour, Baking Powder, Baking soda & coco powder and give it a good stir. Add in the wet Ingredients - Hot Coffee decoration & Milk one by one with regular mixing
Beat the White separately until a rising peak is achieved. Add the chocolate pieces after melting them in the microwave for a minute to the Egg White Mixture. Mix Well.
Add this White Mixture to the large mixing bowl containing the rest of the ingredients. Also include the butter – sugar mixture.
Using an hand blender, whisk the mix for about 1-2 minutes until all the lumps are gradually gone.
Grease 2 Sandwich Cake tins of 21 cms with a little butter and dust a bit of coco powder all around. Pour the cake mix in the sandwich tin up to 3/4th and place it in the preheated oven.
Bake for nearly 45 minutes until a wooden skewer inserted comes out neat. Let it rest in the wire rack for a while (about 30 minutes) until the cake cools.
Break the chocolate pieces into small equal pieces and place them both in the top of a double boiler set over hot water and allow to melt, stirring often.
Remove from heat and whisk in the Nutella spread. Add the double cream and with the help of an electric mixer, whisk until soft peaks form. Be careful not to over beat, as the frosting will become grainy.
Taste, if you feel the sweetness needs to be adjusted, add in 1/2 a cup of icing sugar and give it a good blend.
Bring together the essence and sugar and give it good mix. At the same time , prepare a double boiler and melt the chocolate in them . Mix the essence into it .
Place the chopped chocolate in the top of a double boiler set over hot water and allow to melt, stirring often. Place a 16-inch-long parchment paper on your work surface.
Pour the melted chocolate onto the paper and using an offset spatula, spread it in a thin and even layer, about 1/3 of an inch off each edge.
Place a second sheet of same-sized parchment paper on top and gently press to release the air bubbles. Starting with one short end, roll the parchment paper tightly into an-inch-wide tube.
Place it seam side down on a rimmed baking tray and chill in the refrigerator until set, for at least 2 hours. Have a large baking sheet lined with parchment paper ready and remove the tube from the refrigerator.
Unroll the tube in one quick motion, which creates chocolate shards. Remove the top sheet of parchment paper, and with the help of a large offset spatula go underneath the pieces, pick them up and transfer them to the lined baking sheets.
Refrigerate until ready to use. Use the large shards for the sides and the broken small ones for the top.
CAKE ASSEMBLING: Using a long serrated knife, chop of the top bumpy bits and make it uniform. Keep them aside.
Place one of the cake on cardboard carefully . Frost the cake,by spreading 1/3rd Ganache over the top. Place the second cake over the top of the frosted first half and frost the with top and sides with the remaining Ganache.
Carefully pull out the frozen shards. With the help of a tweezer, place the long pieces onto the sides and smaller ones on the top. Refrigerate the cake until the Shards set onto the Ganache and serve.
Recipe for Nutella Biscoff Spread and Chocolate Shards is adapted from here (http://www.designsponge.com/2010/10/in-the-kitchen-with-cenks-devils-food-cake.html)