Preheat the oven to 160 degrees Celsius. Take two 20-cm cake tins, and grease and line with baking parchment.
In a heatproof bowl, microwave the dark chocolate and butter for about 2 minutes or until it’s melted. Boil 125 ml of water, then mix in the coffee granules. Add it to the chocolate and butter mixture and stir until smooth.
In a separate bowl, combine the plain flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar and light brown sugar. Mix the eggs and buttermilk in another bowl, then add both the egg mixture and chocolate mixture to the dry ingredients and mix until thick but runny.
Pour the batter into the two tins, and bake for 35 to 40 minutes. Once baked, leave to cool, either in the tin or on a wire rack.
For the frosting, beat the butter until it’s smooth in an electric mixer with a paddle attachment. Slowly alternate adding in the evaporated milk and the icing sugar and cocoa powder. Once incorporated, add the vanilla essence. Beat until smooth.
Next, decorate your cakes. Lather one cake with frosting, then set the next one on top. Coat the sides in frosting. Add the Matchmakers around the edges next to each other. Tie a string around the cake to help them stick to the sides until it’s set. Decorate the top with mini eggs.
