@chefslt: 4. Method: • Mix dry sponge ingredients, then add eggs, buttermilk, oil and vanilla. • Add hot coffee and mix gently. • Bake at 170°C for 30–35 minutes. Cool completely. • For pudding, heat milk and chocolate. • Whisk sugar, cornflour and egg yolks separately. • Temper with hot milk, return to saucepan and cook until thick. • Add butter, cover the surface and chill. • Layer sponge with chocolate pudding. • Coat the cake with remaining pudding and chocolate cake crumbs. 5. Chef Tips: Chill the pudding completely before assembling for clean layers. 6. Best Uses: Premium chocolate dessert menus, celebration cakes and café display. 7. Storage: Refrigerate at 0–4°C and consume within 3 days.

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