- Preheat oven to 180°C. Grease and line base and side of three round 18cm (base measurement) cake pans. Stir 600g chopped dark chocolate and butter in a saucepan over low heat for 5 mins or until mixture is smooth. Set aside to cool slightly.
- Add sugar and egg and stir to combine. Stir in flour, cocoa powder and sour cream. Fold in chopped milk chocolate, chopped white chocolate and remaining chopped dark chocolate. Divide among prepared pans. Smooth the surface. Bake for 30 mins or until a skewer inserted into the centres comes out clean. Set aside to cool.
- Meanwhile, combine ground coffee and water in a jug. Strain through a fine sieve into a bowl. Place milk chocolate melts in a heatproof bowl. Pour over ⅓ cup (80ml) coffee mixture. Stand for 1 min. Whisk until smooth. Place in fridge for 1-2 hours or until ganache is a pouring consistency.
- Line 2 baking trays with baking paper. Place melted dark chocolate in a bowl.Use a fork to dip coffee beans, 1 at a time, in chocolate, gently shaking to remove excess. Place on 1 lined tray. Place in fridge to set. Spread remaining dark chocolate over remaining lined tray. Transfer paper, chocolate-side up, into a bowl to make a curved shape. Place in the fridge to set.
- Place 1 cake on a serving plate. Spread with one-third of the vanilla frosting. Top with another cake. Spread with half the remaining vanilla frosting. Top with remaining cake. Spread top and side of cake with remaining vanilla frosting, spreading thinly to create a “naked” effect. Smooth the top. Drizzle cake with ganache. Top with the chocolate bowl and fill with chocolate-coated coffee beans. Serve immediately with ice-cream.