Preheat and Prepare:

Preheat your oven to 180°C (fan oven: 160°C). Grab three springform pans (Ø 20 cm), grease them with butter, and dust with a light sprinkle of flour to prevent sticking.

Melt the Chocolate:

Finely chop the dark chocolate and combine it with the butter in a metal bowl. Melt them together over a gentle simmering water bath, stirring occasionally until smooth.

Whisk Eggs and Sugar:

In a large mixing bowl, beat the eggs, sugar, and vanilla extract until the mixture is fluffy and creamy—this will ensure a light cake.

Combine Chocolate and Eggs:

Slowly pour the melted chocolate mixture into the egg mixture and mix thoroughly until well combined.

Sift Dry Ingredients:

In a separate bowl, mix together the flour, starch, cocoa, and baking powder. Sift this dry mixture into your chocolate-egg blend, gently folding it to keep the mixture airy.

Activate Baking Soda:

In a small bowl, combine the baking soda and apple cider vinegar until it bubbles—this will add lift to your cake. Gently incorporate this into the batter.

Add Buttermilk:

Stir in buttermilk which will add moisture to your cake’s crumb, ensuring a delightful texture.

Bake:

Divide the batter evenly among the three prepared springform pans. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Prepare Buttercream:

While the cakes cool, prepare the buttercream. In a saucepan, combine sugar and water, bringing it to a boil. Beat egg whites until soft peaks form, then gradually add the hot sugar syrup, beating until glossy. Lastly, add in the softened butter and mix until smooth.

Assembly:

Once the cakes are cooled, spread buttercream between the layers and cover the entire cake with more buttercream.

Decorate:

For the final touch, prepare a chocolate ganache by melting dark chocolate with cream and butter. Pour over the top and let it drip down the sides. Decorate with assorted cookies and sweets, and top with the cake figure!